vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Creme Zdbajone (Mexican Custard)
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
563Calories
26 gProtein
65 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein26 g
Carbohydrates65 g
Fiber0 g
Sugars59 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium1018 mg
Potassium380 mg
Calcium123 mg
Iron4 mg
Magnesium36 mg
Phosphorus414 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate95 mcg
Choline594 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 456. The excerpt below is the record exactly as published.
Creme Zdbajone (Mexican Custard). — 8 yolks of eggs, 4 oz. moist sugar or granulated sugar, £ pint Marsala
Cook this with the app: pantry check, scaling, and the assistant.