gluten-freenut-freesoy-freefish-freeshellfish-free
Egg Custard
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
632Calories
22 gProtein
7 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories632 kcal
Protein22 g
Carbohydrates7.1 g
Fiber0 g
Sugars1.3 g
Total Fat56 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol680 mg
Sodium301 mg
Potassium367 mg
Calcium157 mg
Iron2.7 mg
Magnesium27 mg
Phosphorus376 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.9 mg
Folate73 mcg
Choline445 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 26. The excerpt below is the record exactly as published.
egg custards (prepared as stated below) in the tureen and pour the soup over it 'Egg Custard : Mix y, cup of cream with 3 eggs, add 3 tablespoon^ f als chicken broth, little salt, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.