Finger Custard
From The National home cook book, 1900
Presented as published in 1900. 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
1951Calories
45 gProtein
363 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories1951 kcal
Protein45 g
Carbohydrates363 g
Fiber1.3 g
Sugars284 g
Total Fat38 g
Saturated Fat15 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol889 mg
Sodium547 mg
Potassium914 mg
Calcium598 mg
Iron7.4 mg
Magnesium78 mg
Phosphorus892 mg
Zinc5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A574 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)3.2 mg
Folate171 mcg
Choline506 mg
Caffeine0 mg
Water464 g
As published
This recipe was extracted from The National home cook book (1900), page 66. The excerpt below is the record exactly as published.
FINGER CUSTARD—Cut open the lady psets, ‘spread lightly with jelly, then close them again. Beat. hoe gd of three eggs well with. one cup of granulated sugar, add 1% old milk. Boil this until it begins to thicken. When. cold dd a teaspoonful of vanilla. Place lady fingers in a pud- . ing dish, pour custard over them and put on top the ae eaten whites of the three eggs , to which one-half, cup of owdered sugar
Cook this with the app: pantry check, scaling, and the assistant.