gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken Custard
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
552Calories
15 gProtein
9 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein15 g
Carbohydrates9.2 g
Fiber0 g
Sugars2.1 g
Total Fat50 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol403 mg
Sodium300 mg
Potassium341 mg
Calcium117 mg
Iron1.6 mg
Magnesium21 mg
Phosphorus247 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0.2 mg
Vitamin A121 mcg
Vitamin E0.8 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate41 mcg
Choline231 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 250. The excerpt below is the record exactly as published.
Chicken Custard. — Scald together one cup of stro7ig chicken stock and one cup of cream. Pour it over the well-beaten yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.