pescatariannut-freesoy-free
Fish Custard
From Tried favourites cookery book, 1909
Serves 3
Halibut is good with a squeeze of lemon juice over.
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
241Calories
41 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories241 kcal
Protein41 g
Carbohydrates9.8 g
Fiber2.1 g
Sugars4 g
Total Fat5.1 g
Saturated Fat1.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol136 mg
Sodium3749 mg
Potassium883 mg
Calcium164 mg
Iron1.3 mg
Magnesium72 mg
Phosphorus611 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A28 mcg
Vitamin E1.1 mg
Vitamin K14 mcg
Vitamin B60.7 mg
Vitamin B124.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.9 mg
Folate2.8 mcg
Choline15 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 26. The excerpt below is the record exactly as published.
Fish Custard. li lb. filleted Haddocks, 1 dessertspoonful Flour, 1 teaspoonful Butter, 1 Egg, 1 teacup Milk, Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.