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Coffee Cup Custard

Name: Coffee Cup Custard
Yield: 3 servings
Ingredients: one quart milk; one-fourth cup ground coffee; four eggs; one-half cup sugar; one-fourth level teaspoon salt; one-half teaspoon vanilla

From Good Things to Eat as Suggested by Rufus, 1911

Serves 3

Presented as published in 1911. 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

491Calories

21 gProtein

64 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories491 kcal

Protein21 g

Carbohydrates64 g

Fiber0 g

Sugars49 g

Total Fat17 g

Saturated Fat8.2 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol287 mg

Sodium420 mg

Potassium1279 mg

Calcium465 mg

Iron2.1 mg

Magnesium111 mg

Phosphorus520 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D4.5 mcg

Vitamin C0 mg

Vitamin A211 mcg

Vitamin E0.9 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B122.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6 mg

Folate31 mcg

Choline274 mg

Caffeine619 mg

Water338 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 61. The excerpt below is the record exactly as published.

COFFEE CUP CUSTARD— One quart milk, one-fourth cup ground coffee, four eggs, one-half cup sugar, one-fourth level teaspoon salt, one-half teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.