pescatariannut-freesoy-free

Fish Custard

Name: Fish Custard
Yield: 1 servings
Ingredients: Two eggs; 2 cups of milk; 3 rolled soda biscuits; 1 teaspoon of butter; salt and pepper to taste; 1 can of salmon

From Royal Victoria cook book, 1900

Serves 1

Serve at once.

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

736Calories

39 gProtein

57 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories736 kcal

Protein39 g

Carbohydrates57 g

Fiber1.1 g

Sugars25 g

Total Fat43 g

Saturated Fat16 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.2 g

Omega-30.1 g

Cholesterol457 mg

Sodium774 mg

Potassium1083 mg

Calcium835 mg

Iron4.1 mg

Magnesium91 mg

Phosphorus864 mg

Zinc3.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D6.7 mcg

Vitamin C0.2 mg

Vitamin A319 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.7 mg

Vitamin B124.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)4.8 mg

Folate99 mcg

Choline381 mg

Caffeine0 mg

Water545 g

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 7. The excerpt below is the record exactly as published.

FISH CUSTARD.—Ingredients —Two eggs, 2 cups of milk (may use part water), 3 rolled soda biscuits, 1 tea- spoon of butter, salt and pepper to taste, 1 can of salmon

Cook this with the app: pantry check, scaling, and the assistant.