pescatariangluten-freenut-freesoy-free
Fish Custard
From Cookery for every household, 1914
Serves 1
Time to steam: 10 to 15 minutes.
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
108Calories
11 gProtein
2 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein11 g
Carbohydrates1.8 g
Fiber0 g
Sugars1.7 g
Total Fat6 g
Saturated Fat2.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol199 mg
Sodium93 mg
Potassium190 mg
Calcium71 mg
Iron1 mg
Magnesium15 mg
Phosphorus182 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate26 mcg
Choline152 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 853. The excerpt below is the record exactly as published.
Fish Custard 1 egg. I 1 table-sp. cooked fish. 2 table-sps. milk. | Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.