vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cup Custard
From Handbook of practical cookery, 1886
Serves 1
Presented as published in 1886. 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
145Calories
10 gProtein
6 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein10 g
Carbohydrates6 g
Fiber0 g
Sugars6 g
Total Fat8.7 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium117 mg
Potassium252 mg
Calcium178 mg
Iron0.9 mg
Magnesium20 mg
Phosphorus222 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline169 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 186. The excerpt below is the record exactly as published.
Cup Custard.— One egg, one gill milk
Cook this with the app: pantry check, scaling, and the assistant.