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Cream Custard

Name: Cream Custard
Yield: 4 servings
Ingredients: One pint of cream; one pint of milk; one cupful of sugar; one-half cup of cornstarch; whites of four eggs

From Temperance cook book, 1887

Serves 4

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

809Calories

13 gProtein

77 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories809 kcal

Protein13 g

Carbohydrates77 g

Fiber0.2 g

Sugars56 g

Total Fat51 g

Saturated Fat28 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol321 mg

Sodium144 mg

Potassium367 mg

Calcium250 mg

Iron1 mg

Magnesium28 mg

Phosphorus291 mg

Zinc1.4 mg

Copper0 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E0.6 mg

Vitamin K3 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate24 mcg

Choline169 mg

Caffeine0 mg

Water215 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 120. The excerpt below is the record exactly as published.

CREAM CUSTARD. One pint of cream, one pint of milk, one cupful of sugar, one- half cup of cornstarch, whites of four eggs

Cook this with the app: pantry check, scaling, and the assistant.