vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cup Custard in Six Cups
From The Toronto Cook Book, 1915
Serves 6
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
103Calories
5 gProtein
9 gCarbs
5 gFat
Full nutrition (30 nutrients)
Calories103 kcal
Protein5.3 g
Carbohydrates8.9 g
Sugars9.2 g
Total Fat5.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium62 mg
Potassium244 mg
Calcium200 mg
Iron0 mg
Magnesium19 mg
Phosphorus164 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline29 mg
Water143 g
Estimated from matched ingredients across 6 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.