Egg Custard
From Wilkes County Home Demonstration Club cook book, 1947
Recipe from Mrs. Atwell German, Boomer Club.
Presented as published in 1947. 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
979Calories
41 gProtein
125 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories979 kcal
Protein41 g
Carbohydrates125 g
Fiber0 g
Sugars125 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol802 mg
Sodium1637 mg
Potassium1016 mg
Calcium714 mg
Iron3.6 mg
Magnesium83 mg
Phosphorus889 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.7 mg
Folate94 mcg
Choline675 mg
Caffeine0 mg
Water584 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 48. The excerpt below is the record exactly as published.
EGG CUSTARD 2 cups milk % cup sugar 4 eggs Toute salt izGevann|a
Cook this with the app: pantry check, scaling, and the assistant.