vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Custard
From Lessons in cooking through preparation of meals, 1912
Serves 1
Use leftover corn from dinner.
Presented as published in 1912. 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
704Calories
41 gProtein
72 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories704 kcal
Protein41 g
Carbohydrates72 g
Fiber15 g
Sugars31 g
Total Fat29 g
Saturated Fat8.9 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol759 mg
Sodium1502 mg
Potassium1587 mg
Calcium379 mg
Iron7.2 mg
Magnesium167 mg
Phosphorus809 mg
Zinc5.2 mg
Copper0.7 mg
Manganese3.9 mg
Vitamin D5.2 mcg
Vitamin C1.1 mg
Vitamin A366 mcg
Vitamin E2.4 mg
Vitamin K42 mcg
Vitamin B61 mg
Vitamin B122.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)5.8 mg
Folate101 mcg
Choline613 mg
Caffeine0 mg
Water538 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 226. The excerpt below is the record exactly as published.
CORN CUSTARD GRAHAM DROP CAKES COOKIES ORANGEADE Corn Custard Cut corn from young ears to make I c. Beat 4 eggs slightly, add 5^ t salt, dash of pepper, a few drops onion juice and i/i c milk
Cook this with the app: pantry check, scaling, and the assistant.