vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Molded Custard
From The national course in home economics, 1917
Serves 3
A foreign recipe and fine.
Presented as published in 1917. 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
625Calories
21 gProtein
96 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories625 kcal
Protein21 g
Carbohydrates96 g
Fiber0 g
Sugars95 g
Total Fat18 g
Saturated Fat8.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol349 mg
Sodium262 mg
Potassium700 mg
Calcium507 mg
Iron2 mg
Magnesium55 mg
Phosphorus496 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate40 mcg
Choline305 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 224. The excerpt below is the record exactly as published.
CREAM nOLDED CUSTARD. One cupful of brown sugar; put over fire, stir constantly until melted and boiling; have ready long bread pan; line inside with melted butter. Make custard of quart of milk and five eggs, two tablespoonfuls of sugar, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.