Date Custard
From War cook book, 1918
Presented as published in 1918. 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
578Calories
30 gProtein
60 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein30 g
Carbohydrates60 g
Fiber4.1 g
Sugars55 g
Total Fat26 g
Saturated Fat13 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium912 mg
Potassium1192 mg
Calcium677 mg
Iron2.3 mg
Magnesium93 mg
Phosphorus723 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D6.7 mcg
Vitamin C0.2 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K1.6 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.2 mg
Folate57 mcg
Choline384 mg
Caffeine0 mg
Water516 g
As published
This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 30. The excerpt below is the record exactly as published.
DATE CUSTARD. 2 cups milk 1-3 or % cup dates 2 eggs ^ teaspoon salt Yz teaspoon nutmeg
Cook this with the app: pantry check, scaling, and the assistant.