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Cream Puff Custards
From How we cook in Tennessee .., 1906
Serves 3
Recipe by Mrs. Reese Lillard.
Presented as published in 1906. 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
730Calories
19 gProtein
132 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein19 g
Carbohydrates132 g
Fiber0 g
Sugars116 g
Total Fat16 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol225 mg
Sodium196 mg
Potassium587 mg
Calcium433 mg
Iron2.1 mg
Magnesium51 mg
Phosphorus450 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.8 mg
Folate57 mcg
Choline205 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 115. The excerpt below is the record exactly as published.
Cream Puff Custards. — Take one quart fresh milk, one and one-half cups sugar, yolks three eggs, half cup flour
Cook this with the app: pantry check, scaling, and the assistant.