Crystal Wheat Custard Pudding

Name: Crystal Wheat Custard Pudding
Ingredients: two cups of cooked crystal wheat; two and one-half cups of milk; one-half cup of sugar; two eggs; a little grated lemon rind

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

896Calories

33 gProtein

129 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories896 kcal

Protein33 g

Carbohydrates129 g

Fiber0 g

Sugars130 g

Total Fat29 g

Saturated Fat14 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol445 mg

Sodium375 mg

Potassium1054 mg

Calcium806 mg

Iron1.8 mg

Magnesium85 mg

Phosphorus813 mg

Zinc3.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D7.8 mcg

Vitamin C0 mg

Vitamin A355 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B124.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.7 mg

Folate47 mcg

Choline402 mg

Caffeine0 mg

Water613 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 92. The excerpt below is the record exactly as published.

Crystal Wheat Custard Putldiiig.— Take two cups of cooked crystal wheat, two and one-half cups of milk, one-half cup of sugar, and two eggs. Beat together thoroughly, and bake in a moderate oven until the custard is well set. A little grated lemon rind

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