vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Apple Preparation
From Fruit recipes, 1907
Serves 1
Best when thoroughly ripened.
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
571Calories
18 gProtein
89 gCarbs
19 gFat
Full nutrition (31 nutrients)
Calories571 kcal
Protein18 g
Carbohydrates89 g
Fiber4.3 g
Sugars43 g
Total Fat19 g
Saturated Fat9.5 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.2 g
Cholesterol252 mg
Sodium182 mg
Potassium1119 mg
Calcium365 mg
Iron2.3 mg
Magnesium64 mg
Phosphorus365 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin C35 mg
Vitamin A142 mcg
Vitamin E0.6 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.2 mg
Folate28 mcg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 124. The excerpt below is the record exactly as published.
THE CUSTARD APPLE, THE CHERIMOYA, SWEET AND SOUR SOP AND POND APPLE Anonacee wus one exception (the wild, North American papaw) the members of the Anonacee or Custard Apple Family are tropical. (It must be remembered that the North American wild papaw and the tropical papaw are two entirely different fruits.) The fruit which bears the family name individually, the Custard Apple, or Bullock’s Heart (A. reticulata), resembles distantly the wild Northern papaw. Itisdark brownin colour; roundish in form, and is best in its natural state, thoroughly ripened, for eating, though it may be varied by serving with sugar and cream, with whipped eggs or by being frozen
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