Custard for Cake
From The Wilson cook book, 1941
Presented as published in 1941. 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
1658Calories
57 gProtein
247 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1658 kcal
Protein57 g
Carbohydrates247 g
Fiber0 g
Sugars249 g
Total Fat51 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol861 mg
Sodium657 mg
Potassium1749 mg
Calcium1313 mg
Iron3.6 mg
Magnesium141 mg
Phosphorus1381 mg
Zinc6.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E2.6 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.2 mg
Folate94 mcg
Choline762 mg
Caffeine0 mg
Water1014 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 40. The excerpt below is the record exactly as published.
Custard for Cake 1 quart milk 1 cup sugar 4 to 6 eggs Vanilla
Cook this with the app: pantry check, scaling, and the assistant.