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Creole Orange Custard

Name: Creole Orange Custard
Yield: 4 servings
Ingredients: the juice of six large oranges; a pint of milk; the yolks of six eggs; sugar to taste

From The complete cook book, 1900

Serves 4

Presented as published in 1900. 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

467Calories

11 gProtein

86 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories467 kcal

Protein11 g

Carbohydrates86 g

Fiber6.5 g

Sugars79 g

Total Fat11 g

Saturated Fat4.7 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol290 mg

Sodium59 mg

Potassium700 mg

Calcium291 mg

Iron1 mg

Magnesium43 mg

Phosphorus260 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.5 mcg

Vitamin C144 mg

Vitamin A166 mcg

Vitamin E1.2 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.9 mg

Folate118 mcg

Choline253 mg

Caffeine0 mg

Water355 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 117. The excerpt below is the record exactly as published.

CREOLE ORANGE CUSTARD. The juice of six large oranges, strained and sweet- ened; stir over a slow fire until the sugar is thoroughly dissolved, taking off the scum. When nearly cold add the yolks of six eggs well beaten and a pint of milk

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