Cup Custard
From The Wilson cook book, 1941
Presented as published in 1941. 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
1986Calories
102 gProtein
193 gCarbs
91 gFat
Full nutrition (34 nutrients)
Calories1986 kcal
Protein102 g
Carbohydrates193 g
Fiber0 g
Sugars195 g
Total Fat91 g
Saturated Fat46 g
Monounsaturated Fat24 g
Polyunsaturated Fat7.8 g
Omega-30.3 g
Cholesterol1350 mg
Sodium1459 mg
Potassium3340 mg
Calcium2567 mg
Iron5.3 mg
Magnesium268 mg
Phosphorus2563 mg
Zinc12 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D25 mcg
Vitamin C0 mg
Vitamin A1104 mcg
Vitamin E4.1 mg
Vitamin K0.9 mcg
Vitamin B61.7 mg
Vitamin B1213 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)4.1 mg
Niacin (B3)2.3 mg
Folate141 mcg
Choline1229 mg
Caffeine0 mg
Water1946 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 51. The excerpt below is the record exactly as published.
Cup Custard TA0ueMnilk 6 eggs % cup sugar Y% teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.