vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Custard
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
294Calories
14 gProtein
31 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories294 kcal
Protein14 g
Carbohydrates31 g
Fiber0 g
Sugars31 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol237 mg
Sodium173 mg
Potassium446 mg
Calcium303 mg
Iron1 mg
Magnesium33 mg
Phosphorus320 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate29 mcg
Choline1.5 mg
Caffeine24 mg
Water281 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 78. The excerpt below is the record exactly as published.
Coffee Custard Use rule for Soft Custard, adding one fourth cup raw coffee
Cook this with the app: pantry check, scaling, and the assistant.