vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard to Pour Over Fruit Shortcake
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
584Calories
11 gProtein
115 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein11 g
Carbohydrates115 g
Fiber0 g
Sugars112 g
Total Fat10 g
Saturated Fat5.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol122 mg
Sodium129 mg
Potassium402 mg
Calcium315 mg
Iron0.5 mg
Magnesium32 mg
Phosphorus296 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A118 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline117 mg
Caffeine0 mg
Water234 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 384. The excerpt below is the record exactly as published.
CUSTARD TO POUR OVER FRUIT SHORTCAKE. One cup sugar, one tablespoonful corn starch, one egg and one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.