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Custard Cake

Name: Custard Cake
Yield: 3 servings
Ingredients: Three eggs; one cup sugar; one and one-half cups of flour; one and one-half tablespoons melted butter; four tablespoons cold water; two teaspoons baking powder; one egg; one-half pint milk; tablespoon flour; one tablespoon sugar

From Kirmess cook book, 1907

Serves 3

Flavor custard as desired.

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

707Calories

18 gProtein

126 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories707 kcal

Protein18 g

Carbohydrates126 g

Fiber0 g

Sugars75 g

Total Fat16 g

Saturated Fat7 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol272 mg

Sodium443 mg

Potassium306 mg

Calcium326 mg

Iron5.2 mg

Magnesium36 mg

Phosphorus351 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A179 mcg

Vitamin E0.9 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.5 mg

Folate136 mcg

Choline212 mg

Caffeine0 mg

Water150 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 181. The excerpt below is the record exactly as published.

CUSTARO CAKE. Mrs, Oeorge Milne, Portchester, N. ¥• Three eggs, one cup sugar, one and one-half cups of flour, one and one-half tablespoons melted butter, four tablespoons cold water, two teaspoons baking powder. For the custard, one eggy one-half pint milk, table- spoon flour, one tablespoon sugar

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