vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cup Custard in Six Cups
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
380Calories
22 gProtein
27 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein22 g
Carbohydrates27 g
Fiber0 g
Sugars28 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium256 mg
Potassium800 mg
Calcium628 mg
Iron0.9 mg
Magnesium64 mg
Phosphorus591 mg
Zinc2.7 mg
Copper0 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline234 mg
Caffeine0 mg
Water467 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 71. The excerpt below is the record exactly as published.
Cup Custard in Six Cups Two eggs, quart of milk, two teaspoons sugar to a cup, a little nutmeg and salt
Cook this with the app: pantry check, scaling, and the assistant.