Cheese Custard
From The book of plain cooking, 1904
Serve very hot.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
838Calories
40 gProtein
117 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories838 kcal
Protein40 g
Carbohydrates117 g
Fiber10 g
Sugars22 g
Total Fat25 g
Saturated Fat9.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat5.8 g
Omega-30.5 g
Cholesterol401 mg
Sodium1098 mg
Potassium1047 mg
Calcium846 mg
Iron10 mg
Magnesium132 mg
Phosphorus687 mg
Zinc4.2 mg
Copper0.6 mg
Manganese4.4 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A245 mcg
Vitamin E1.4 mg
Vitamin K41 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)9.2 mg
Folate51 mcg
Choline340 mg
Caffeine0 mg
Water358 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 30. The excerpt below is the record exactly as published.
Cheese Custard Butter a fancy fire-proof dish, and lay in six very small thin slices of bread and butter, PLAIN COOKING 99 laying between each piece some very thin slices of rather dry cheese, and season with pepper. Make a custard of two eggs and half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.