vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Cup Custards
From The Rural cook book, 1907
Serves 4
Serve cold.
Presented as published in 1907. 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
66Calories
1 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories66 kcal
Protein1 g
Carbohydrates15 g
Fiber0.1 g
Sugars9.2 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol5 mg
Sodium6.2 mg
Potassium75 mg
Calcium8.7 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A6.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate7.8 mcg
Choline0.5 mg
Caffeine0 mg
Water7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 43. The excerpt below is the record exactly as published.
Cup Custards. — In making cup custards, it is a pleasant change to put in each cup, before the custard is poured in, a tablespoonful of either strawberry or raspberry jam. The custard cups should be stood in a. baking pan containing hot water while hakiag; every cnstard should be cooked in this way. A date custard is made and baked in the ordi- nary manner; then, after baking, the top is covered with stoned dates, which may be filled with nuts if desired, and rolled in powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.