vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Custard
From Temperance cook book, 1887
Serves 1
To be served as a vegetable.
Presented as published in 1887. 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
292Calories
21 gProtein
12 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein21 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat17 g
Saturated Fat7.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol402 mg
Sodium237 mg
Potassium512 mg
Calcium362 mg
Iron1.8 mg
Magnesium42 mg
Phosphorus449 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline338 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 54. The excerpt below is the record exactly as published.
CORN CUSTARD. Cut corn from the cob, mix it — not too thinly — with milk. Add two or three beaten eggs, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.