vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard
From The Institute cook book, 1913
Serves 1
Lemon or other flavoring may be used in place of the vanilla if desired.
Presented as published in 1913. 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
302Calories
21 gProtein
13 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein21 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium235 mg
Potassium510 mg
Calcium356 mg
Iron1.8 mg
Magnesium42 mg
Phosphorus444 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 150. The excerpt below is the record exactly as published.
CUSTARD 2 eggs Sugar 1 cup milk 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.