Custard Filling
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
691Calories
21 gProtein
113 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein21 g
Carbohydrates113 g
Fiber1.2 g
Sugars91 g
Total Fat19 g
Saturated Fat9.9 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol84 mg
Sodium376 mg
Potassium790 mg
Calcium647 mg
Iron1.6 mg
Magnesium68 mg
Phosphorus545 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A187 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.9 mg
Folate53 mcg
Choline129 mg
Caffeine0 mg
Water447 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 89. The excerpt below is the record exactly as published.
Custard Filling. — Take one pint of milk, one well-beaten egg, a tablespoonful of corn-starch, one third of a cup of sugar, and a little grated lemon rind
Cook this with the app: pantry check, scaling, and the assistant.