vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Keringue
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
592Calories
27 gProtein
46 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein27 g
Carbohydrates46 g
Fiber0 g
Sugars44 g
Total Fat34 g
Saturated Fat16 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol793 mg
Sodium218 mg
Potassium806 mg
Calcium687 mg
Iron1.9 mg
Magnesium61 mg
Phosphorus757 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D8.4 mcg
Vitamin C0 mg
Vitamin A415 mcg
Vitamin E2 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B124 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate99 mcg
Choline644 mg
Caffeine0 mg
Water465 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 99. The excerpt below is the record exactly as published.
Custard Keringue. Cover the bottom of a pudding-dish with slices of sponge- cake moistened with sweetened wine; make a boiled custard of the yolks of eight eggs and a quart of milk, sweetened ta your taste and flavored with extract of vanilla or peach-water. When perfectly cold, pour over the cake. Beat the whites of four eggs with five tablespoons of powdered sugar
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