vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Cake
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
641Calories
19 gProtein
113 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein19 g
Carbohydrates113 g
Fiber2.6 g
Sugars106 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium214 mg
Potassium892 mg
Calcium377 mg
Iron2.4 mg
Magnesium59 mg
Phosphorus450 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.8 mcg
Vitamin C1.3 mg
Vitamin A198 mcg
Vitamin E1 mg
Vitamin K2.2 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate38 mcg
Choline270 mg
Caffeine0 mg
Water281 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 22. The excerpt below is the record exactly as published.
one-quarter pound of seedless raisins. Then make a custard of three eggs, one-quarter pound of sugar, one pint of milk and a little vanilla flavoring
Cook this with the app: pantry check, scaling, and the assistant.