Chess Custards
From The Central cook book, 1924
Presented as published in 1924. 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
1162Calories
28 gProtein
227 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1162 kcal
Protein28 g
Carbohydrates227 g
Fiber3.5 g
Sugars204 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol744 mg
Sodium422 mg
Potassium445 mg
Calcium179 mg
Iron8.6 mg
Magnesium38 mg
Phosphorus429 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A321 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.8 mg
Folate134 mcg
Choline595 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 41. The excerpt below is the record exactly as published.
Chess Custards 4 eggs. 1 cup sugar. 1 lemon. 1 tablespoon flour. 14 cup boiling water.
Cook this with the app: pantry check, scaling, and the assistant.