vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cornflour Custard
From Cookery for every household, 1914
Serves 1
Arrowroot or potato flour may be used instead of cornflour.
Presented as published in 1914. 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
510Calories
29 gProtein
41 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein29 g
Carbohydrates41 g
Fiber0.5 g
Sugars36 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium892 mg
Calcium656 mg
Iron1.9 mg
Magnesium77 mg
Phosphorus710 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.7 mg
Folate49 mcg
Choline382 mg
Caffeine0 mg
Water506 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 629. The excerpt below is the record exactly as published.
Cornflour Custard Flavouring. 2 yolks of eggs. 1711. 1 pt. milk. 1 table-sp. cornflour. 1 table-sp. sugar
Cook this with the app: pantry check, scaling, and the assistant.