vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
647Calories
17 gProtein
112 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein17 g
Carbohydrates112 g
Fiber0 g
Sugars113 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium200 mg
Potassium474 mg
Calcium343 mg
Iron1.4 mg
Magnesium39 mg
Phosphorus395 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline264 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 131. The excerpt below is the record exactly as published.
custard. Custard. One pint of milk, 3 eggs, 1 teaspoon of vanilla, 1 cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.