Fish Custard
From Anson County cook book, 1928
Recipe by Mrs. J. F. Hamaker.
Presented as published in 1928. 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
386Calories
51 gProtein
12 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein51 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat17 g
Saturated Fat6.3 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol348 mg
Sodium647 mg
Potassium1084 mg
Calcium353 mg
Iron1.3 mg
Magnesium83 mg
Phosphorus861 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E1.7 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.9 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water443 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 5. The excerpt below is the record exactly as published.
FISH CUSTARD V2 lb. Haddock 1 egg 1 dessert spoon flour — Melrose 1 teacup milk 1 teaspoonful butter Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.