gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken Custards
From Mary Jane's cook book, 1916
Serves 4
Only One.
Presented as published in 1916. 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
97Calories
8 gProtein
5 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein7.7 g
Carbohydrates4.6 g
Fiber0 g
Sugars2.1 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol143 mg
Sodium222 mg
Potassium178 mg
Calcium25 mg
Iron0.9 mg
Magnesium9.4 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0.3 mg
Vitamin A61 mcg
Vitamin E0.4 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate24 mcg
Choline121 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 100. The excerpt below is the record exactly as published.
CHICKEN CUSTARDS. Rich chicken stock, 1 pint. Salt and pepper. Onion juice, 1 teaspoon. Eggs, 3
Cook this with the app: pantry check, scaling, and the assistant.