vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cup Custard
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
508Calories
21 gProtein
68 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein21 g
Carbohydrates68 g
Fiber0 g
Sugars69 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium235 mg
Potassium505 mg
Calcium356 mg
Iron1.8 mg
Magnesium41 mg
Phosphorus444 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 18. The excerpt below is the record exactly as published.
Cup custard Lady fingers Coffee DINNER Puree Crecy Radishes Bouillabaisse Marseillaise Roast leg of mutton, currant jelly String beans Hashed in xream potatoes Escarole salad Napoleon cake Coffee Mixed grill. Broil one lamb chop, one breakfast sausage, one slice of tomato, one whole fresh mushroom head, and one whole lamb kidney. Put all on a plate, cover with maitre d'hotel sauce, and serve hot. Garnish with watercress. Cup custard. Mix four eggs, one-quarter pound of sugar, one pint of milk, and flavor with vanilla
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