vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Filling
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
557Calories
16 gProtein
70 gCarbs
22 gFat
Full nutrition (35 nutrients)
Calories557 kcal
Protein16 g
Carbohydrates70 g
Fiber0.1 g
Sugars62 g
Total Fat22 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium367 mg
Calcium300 mg
Iron0.1 mg
Magnesium29 mg
Phosphorus248 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Alcohol2.3 g
Water246 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 605. The excerpt below is the record exactly as published.
Custard Filling. Two cups milk, two small tablespoons corn¬ starch, one tablespoon brandy, half cup sugar, yolks of two eggs, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.