vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Custard
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Recipe attributed to Mrs. Silk.
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
462Calories
25 gProtein
35 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein25 g
Carbohydrates35 g
Fiber0.1 g
Sugars35 g
Total Fat21 g
Saturated Fat9.9 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol416 mg
Sodium285 mg
Potassium767 mg
Calcium510 mg
Iron1.8 mg
Magnesium62 mg
Phosphorus575 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E1.2 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.8 mg
Folate50 mcg
Choline362 mg
Caffeine47 mg
Water523 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 57. The excerpt below is the record exactly as published.
Coffee Custard. i breakfastcupful strong Coffee. 3 breakfastcupfuls Milk. 4 Eggs. White Sugar to taste, i teaspoon ful Cornflour. A little Branson’s Coffee Extract
Cook this with the app: pantry check, scaling, and the assistant.