vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Meal Custard
From The new practical housekeeping, 1890
Serves 2
Serve hot or cold.
Presented as published in 1890. 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
494Calories
32 gProtein
29 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein32 g
Carbohydrates29 g
Fiber0 g
Sugars30 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol539 mg
Sodium363 mg
Potassium905 mg
Calcium670 mg
Iron2.2 mg
Magnesium73 mg
Phosphorus741 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.2 mcg
Vitamin C0 mg
Vitamin A356 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B123.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.6 mg
Folate59 mcg
Choline454 mg
Caffeine0 mg
Water526 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 138. The excerpt below is the record exactly as published.
Com Meal Custard. — To well-beaten yolks of three eggs add quart milk and tablespoon each butter ana sugar ; then add grad- ually scant three-quarters cup fine corn meal, well-whipped whites and flavor with nutmeg ; pour in cups, boil or steam fifteen minutes and brown delicately in oven ; or reserve whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.