vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Custard
From Original White House Cookbook, 1887
Serves 2
Serve cold.
Presented as published in 1887. 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
578Calories
41 gProtein
24 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein41 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol802 mg
Sodium469 mg
Potassium1007 mg
Calcium711 mg
Iron3.5 mg
Magnesium82 mg
Phosphorus888 mg
Zinc4.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.7 mg
Folate94 mcg
Choline675 mg
Caffeine0 mg
Water582 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 221. The excerpt below is the record exactly as published.
FRENCH CUSTARD. One quart of milk, eight eggs, sugar and cinnamon to taste; separate the eggs, beat the yolks until thick, to which add the milk, a little vanilla
Cook this with the app: pantry check, scaling, and the assistant.