vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cornstarch Custard
From The household cook book, 1902
Serves 2
Very light and delicate, suitable for invalids.
Presented as published in 1902. 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
506Calories
9 gProtein
102 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein9.5 g
Carbohydrates102 g
Fiber0 g
Sugars101 g
Total Fat9.3 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol284 mg
Sodium108 mg
Potassium109 mg
Calcium44 mg
Iron1.4 mg
Magnesium9.6 mg
Phosphorus149 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline221 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 303. The excerpt below is the record exactly as published.
CORN=STARCH CUSTARD — Beat together the yolks of 3 eggs, 1 cup sugar and 1 teaspoon corn^starch; add 2 cups boiling milk, let boil 10 minutes, add 1 teaspoon butter, and when cooled a little, ^ tea- spoon of any flavoring extract liked be
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