vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Gelatine Custard
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
581Calories
28 gProtein
73 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein28 g
Carbohydrates73 g
Fiber0 g
Sugars74 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium270 mg
Potassium802 mg
Calcium632 mg
Iron1 mg
Magnesium66 mg
Phosphorus594 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate26 mcg
Choline236 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 48. The excerpt below is the record exactly as published.
GELATINE CUSTARD Milk, 1 quart. Eggs, 2. Sugar, y^ cup. Gelatine, ^ package.
Cook this with the app: pantry check, scaling, and the assistant.