vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard (Flan) a la Victoria
From The Swedish, French, American cook book, 1918
Serves 1
Serve on puft paste with fruit sauce.
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
611Calories
31 gProtein
56 gCarbs
26 gFat
Full nutrition (35 nutrients)
Calories611 kcal
Protein31 g
Carbohydrates56 g
Fiber0 g
Sugars56 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol602 mg
Sodium352 mg
Potassium756 mg
Calcium534 mg
Iron2.6 mg
Magnesium62 mg
Phosphorus667 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A357 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.5 mg
Folate71 mcg
Choline506 mg
Caffeine0 mg
Alcohol4.6 g
Water446 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 544. The excerpt below is the record exactly as published.
Custard (Flan) a la Victoria One and a half cups milk, three tablespoons sugar, three eggs, a pinch of salt, one tablespoon brandy
Cook this with the app: pantry check, scaling, and the assistant.