Cottage Cheese Custard
From The Memorial Hall cook book, 1919
Mrs. B. Margerum.
Presented as published in 1919. 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
689Calories
69 gProtein
38 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories689 kcal
Protein69 g
Carbohydrates38 g
Fiber0.1 g
Sugars30 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol454 mg
Sodium1648 mg
Potassium1032 mg
Calcium809 mg
Iron2.4 mg
Magnesium80 mg
Phosphorus1096 mg
Zinc5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A542 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B124.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.7 mg
Folate91 mcg
Choline337 mg
Caffeine0 mg
Water648 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 21. The excerpt below is the record exactly as published.
Cottage Cheese Custard Line a large pie plate with plain pastry, and fill with a custard made as follows: Eub 2 cups of cottage cheese until smooth, add 1 tblsp. of corn starch, 2 beaten eggs, a little salt, sugar to taste, and 1 large cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.