vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard for the Layers
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
442Calories
14 gProtein
69 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein14 g
Carbohydrates69 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
Phosphorus346 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
Water253 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 370. The excerpt below is the record exactly as published.
Custard for the layers : One pint milk, one-half cup of sugar, two eggs, two tablespoonfuls corn starch
Cook this with the app: pantry check, scaling, and the assistant.