Cream Lemon Custard (Mrs. Wm. Sourber)

Name: Cream Lemon Custard (Mrs. Wm. Sourber)
Ingredients: 2 lemons (juice and rind); 1 cup of sugar; 2 cups of milk; 4 large teaspoons of cornstarch; 1 tablespoon of butter; 2 eggs (Whites beaten separately with four tablespoons of sugar)

From Historic Paxton, her days and her ways, 1722-1913, 1913

Presented as published in 1913. 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

1112Calories

16 gProtein

234 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1112 kcal

Protein16 g

Carbohydrates234 g

Fiber0.1 g

Sugars224 g

Total Fat27 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol90 mg

Sodium190 mg

Potassium738 mg

Calcium604 mg

Iron0.2 mg

Magnesium59 mg

Phosphorus496 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate0 mcg

Choline87 mg

Caffeine0 mg

Water433 g

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 61. The excerpt below is the record exactly as published.

Cream Lemon Custard (Mrs. Wm. Sourber.) 2 lemons (juice and rind). 1 cup of sugar. 2 cups of milk. 4 large teaspoons of cornstarch. 1 tablespoon of butter. 2 eggs. (Whites beaten separately with four tablespoons of sugar

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