vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
93Calories
2 gProtein
13 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories93 kcal
Protein2.2 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat3.6 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol138 mg
Sodium8.6 mg
Potassium24 mg
Calcium24 mg
Iron0.4 mg
Magnesium1.4 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A51 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate19 mcg
Choline106 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 89. The excerpt below is the record exactly as published.
custard or cream. Desserts PKUNE WHIP. 1-3 lb. prunes 1/2 cup sugar Whites 5 eggs y2 tbl. lemon-juice Pick over and wash prunes. Soak 1 hour in cold water, boil in water to cover ; cook in same water until soft ; remove stones and rub prunes through a strainer; add sugar and cook five minutes; the mix- ture should be the eonsistencyof marmalade. Beat whites until stiff, add prune mixture gradually when cold, and lemon-juice. Pile lightly on buttered pudding-dish; bake twenty minutes in slow oven. Serve cold with boiled custard. CUSTAED. 1 pt. milk 14 C. sugar 3 egg yolks Pinch salt
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