French Custard
From Dr. Fenner's peoples remedies for the family cook book, 1903
Presented as published in 1903. 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
3165Calories
34 gProtein
511 gCarbs
120 gFat
Full nutrition (34 nutrients)
Calories3165 kcal
Protein34 g
Carbohydrates511 g
Fiber0 g
Sugars491 g
Total Fat120 g
Saturated Fat69 g
Monounsaturated Fat36 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol914 mg
Sodium255 mg
Potassium905 mg
Calcium562 mg
Iron3.1 mg
Magnesium71 mg
Phosphorus714 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A1121 mcg
Vitamin E4.6 mg
Vitamin K9.4 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate85 mcg
Choline520 mg
Caffeine0 mg
Water402 g
As published
This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 20. The excerpt below is the record exactly as published.
French Custard. 3 eggs, beaten as for sponge cake; 4 ound of sugar; 1 pint of whipped cream. ‘lavor with brandy or Wine, and serve in cups, with nutmeg on top
Cook this with the app: pantry check, scaling, and the assistant.