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French Custard
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
513Calories
27 gProtein
56 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein27 g
Carbohydrates56 g
Fiber2.7 g
Sugars25 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium258 mg
Potassium891 mg
Calcium668 mg
Iron3.2 mg
Magnesium78 mg
Phosphorus635 mg
Zinc3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D5.7 mcg
Vitamin C32 mg
Vitamin A237 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.2 mg
Folate87 mcg
Choline236 mg
Caffeine0 mg
Water492 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 66. The excerpt below is the record exactly as published.
FRENCH CUSTARD. One quart of milk, add the peel of half a small lemon, pared very thin ; sweeten to taste with white sugar. Boil it ; set it aside to cool. Mix three small dessert spoonfuls of flour with enough milk to make it smooth. Add this to the flavored milk ; also two well-beaten eggs
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