vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
German Custard
From Original White House Cookbook, 1887
Serves 1
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
848Calories
37 gProtein
71 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories848 kcal
Protein37 g
Carbohydrates71 g
Fiber4.1 g
Sugars63 g
Total Fat49 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol474 mg
Sodium344 mg
Potassium1135 mg
Calcium681 mg
Iron3.8 mg
Magnesium168 mg
Phosphorus850 mg
Zinc4.7 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E8.5 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)2.3 mg
Folate69 mcg
Choline15 mg
Caffeine0 mg
Water447 g
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.
GERMAN CUSTARD. Add to a pint of good, rich, boiled custard an ounce of sweet almonds, blanched, roasted and pounded to a paste, and half an ounce of pine-nuts
Cook this with the app: pantry check, scaling, and the assistant.