Dried Apple Custard

Name: Dried Apple Custard
Ingredients: one pint of dried apples; one tablespoonful of clarified butter; three well-beaten eggs; one pint of rich cream; the juice of one lemon; the grated rind of half a lemon; Line pie dish with pie crust

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

2453Calories

31 gProtein

150 gCarbs

195 gFat

Full nutrition (34 nutrients)

Calories2453 kcal

Protein31 g

Carbohydrates150 g

Fiber16 g

Sugars5.2 g

Total Fat195 g

Saturated Fat108 g

Monounsaturated Fat40 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol1081 mg

Sodium420 mg

Potassium1393 mg

Calcium460 mg

Iron4.8 mg

Magnesium76 mg

Phosphorus623 mg

Zinc3.4 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D3 mcg

Vitamin C108 mg

Vitamin A247 mcg

Vitamin E1.9 mg

Vitamin K12 mcg

Vitamin B60.8 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.4 mg

Folate97 mcg

Choline450 mg

Caffeine0 mg

Water961 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 54. The excerpt below is the record exactly as published.

DRIED APPLE CUSTARD. Cook one pint of dried apples until tender and easily mashed thru sieve. Add one tablespoonful of clarified but- ter while fruit is warm. Add three well-beaten eggs, one pint of rich cream and the juice of one lemon and the grated rind of half a lemon. Line pie dish with pie crust

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