Custard
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Recipe by Maude F. Weight
Presented as published in 1957. 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
1633Calories
43 gProtein
307 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories1633 kcal
Protein43 g
Carbohydrates307 g
Fiber0.5 g
Sugars301 g
Total Fat30 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium24 mg
Potassium32 mg
Calcium16 mg
Iron0.3 mg
Magnesium5.3 mg
Phosphorus6 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.4 mg
Vitamin A0.2 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0 mg
Folate4.4 mcg
Choline4 mg
Caffeine0 mg
Water343 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 8. The excerpt below is the record exactly as published.
CUSTARD: 1 Tb. unflavored gelatin 3/4 C. sugar ~ C. Cold Water 4 tsp. Grated lemon peel 6 beaten Egg Whites 3/4 C. Lemon peel 6 beaten Egg Yolks
Cook this with the app: pantry check, scaling, and the assistant.