Cop Custard

Name: Cop Custard
Ingredients: four cups of milk; the yolks of three eggs; one whole one; four tablespoonfuls of sugar

From Every-day dishes and every-day work, 1897

Milk should be nearly hot when mixing.

Presented as published in 1897. 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

1067Calories

57 gProtein

97 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories1067 kcal

Protein57 g

Carbohydrates97 g

Fiber0 g

Sugars98 g

Total Fat51 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.8 g

Omega-30.2 g

Cholesterol880 mg

Sodium648 mg

Potassium1736 mg

Calcium1307 mg

Iron3.5 mg

Magnesium140 mg

Phosphorus1373 mg

Zinc6.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A642 mcg

Vitamin E2.1 mg

Vitamin K0.5 mcg

Vitamin B60.9 mg

Vitamin B127.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.2 mg

Niacin (B3)1.1 mg

Folate106 mcg

Choline782 mg

Caffeine0 mg

Water1011 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 75. The excerpt below is the record exactly as published.

Cop Custard. — Into four cups of milk stir the yolks of three eggs and one whole one, well beaten. Add four tablespoonfuls of sugar

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