vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Custard
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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
702Calories
17 gProtein
79 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories702 kcal
Protein17 g
Carbohydrates79 g
Fiber0.9 g
Sugars34 g
Total Fat36 g
Saturated Fat18 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol359 mg
Sodium318 mg
Potassium1597 mg
Calcium197 mg
Iron8.4 mg
Magnesium148 mg
Phosphorus324 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate57 mcg
Choline263 mg
Caffeine1238 mg
Water207 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 121. The excerpt below is the record exactly as published.
COFFEE CUSTARD. Mix one egg with a cupful of fresh ground coffee, and pour on it a pint of boiling water; boil five minutes, pour in a cupful of cold water, let it stand ten minutes, pour it off clear into a sauce- pan, add a pint of cream, and boil; beat eight eggs, yolks and whites separately; beat the yolks and one cupful of sugar
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