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
462Calories
14 gProtein
70 gCarbs
13 gFat
Full nutrition (35 nutrients)
Calories462 kcal
Protein14 g
Carbohydrates70 g
Fiber0.1 g
Sugars62 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium165 mg
Potassium436 mg
Calcium328 mg
Iron0.9 mg
Magnesium35 mg
Phosphorus347 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Alcohol2.3 g
Water258 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.