Custard with Whipped Cream
From The Relief Societ Cookbook, 1930
Recipe by Mrs. Grace Beesley.
Presented as published in 1930. 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
1305Calories
20 gProtein
298 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories1305 kcal
Protein20 g
Carbohydrates298 g
Fiber0 g
Sugars201 g
Total Fat7.3 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium76 mg
Potassium244 mg
Calcium54 mg
Iron8 mg
Magnesium40 mg
Phosphorus234 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 16. The excerpt below is the record exactly as published.
flour 1 egg Vfe-tsp. salt 1 qt. whipped cream Carmelize %' of the sugar
Cook this with the app: pantry check, scaling, and the assistant.