Custard Sauce and Meringue

Name: Custard Sauce and Meringue
Ingredients: 1 pint milk; 2 tablespoonfuls sugar; 3 eggs; 1 teaspoonful vanilla; Salt

From A text-book of cooking, 1915

Serve the custard around the jelly and garnish with cooked egg-white.

Presented as published in 1915. 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

617Calories

35 gProtein

49 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories617 kcal

Protein35 g

Carbohydrates49 g

Fiber0 g

Sugars50 g

Total Fat30 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol616 mg

Sodium399 mg

Potassium945 mg

Calcium684 mg

Iron2.6 mg

Magnesium77 mg

Phosphorus790 mg

Zinc4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.6 mg

Folate71 mcg

Choline528 mg

Caffeine0 mg

Water546 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 61. The excerpt below is the record exactly as published.

CUSTARD SAUCE AND MERINGUE 1 pint milk 2 tablespoonfuls sugar 3 eggs Salt 1 teaspoonful vanilla

Cook this with the app: pantry check, scaling, and the assistant.