Coffee Custard

Name: Coffee Custard
Ingredients: + ¢ milk; 2 tsp. sugar; @ tsp. finely ground coffee; 1 egg; Salt

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

178Calories

8 gProtein

20 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories178 kcal

Protein8 g

Carbohydrates20 g

Fiber0 g

Sugars20 g

Total Fat7.8 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium93 mg

Potassium366 mg

Calcium300 mg

Iron0 mg

Magnesium29 mg

Phosphorus246 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline43 mg

Caffeine0.5 mg

Water216 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 66. The excerpt below is the record exactly as published.

COFFEE CUSTARD. + ¢ milk. 2 tsp. sugar. @ tsp. finely ground coffee. 1 egg. Salt

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