Custard Zwieback
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. 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
4614Calories
32 gProtein
1060 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories4614 kcal
Protein32 g
Carbohydrates1060 g
Fiber0.3 g
Sugars1037 g
Total Fat44 g
Saturated Fat23 g
Monounsaturated Fat107 g
Polyunsaturated Fat42 g
Omega-312 g
Cholesterol78 mg
Sodium305 mg
Potassium1011 mg
Calcium810 mg
Iron0.6 mg
Magnesium83 mg
Phosphorus662 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A208 mcg
Vitamin E32 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.7 mg
Folate0.2 mcg
Choline116 mg
Caffeine0 mg
Water613 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 53. The excerpt below is the record exactly as published.
CUSTARD ZWIEBACH 1 Pkg. Unsweetened Zwiebach 4c. Sugar 1 tsp. Cinnamon Put this mixture through grinder while dry. Add 4 C. Wesson Oil and mix well. Take 3/4 C. out for topping Put remainder of mixture in Pyrex pie plate and bake 10 minutes. Blend 3 Tb. Cornstarch, 1 C. of sugar well. Add 1 tep. Vanilla, 4 beaten Egg Yolks (save whites), 2/3 C. Milk. Scald 2 C. Milk and add to ingredients.
Cook this with the app: pantry check, scaling, and the assistant.