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Golden Glow Rennet-Custard
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
673Calories
22 gProtein
121 gCarbs
16 gFat
Full nutrition (32 nutrients)
Calories673 kcal
Protein22 g
Carbohydrates121 g
Fiber0 g
Sugars23 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium201 mg
Potassium2933 mg
Calcium672 mg
Iron7.5 mg
Magnesium133 mg
Phosphorus679 mg
Zinc3.2 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C11 mg
Vitamin A909 mcg
Vitamin E0.2 mg
Vitamin B60.9 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.8 mg
Folate4.8 mcg
Choline87 mg
Water438 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 355. The excerpt below is the record exactly as published.
GOLDEN GLOW RENNET-CUSTARD 1 package Lemon 1 pint milk “JUNKET” Rennet Powder 1 cup stewed apricots
Cook this with the app: pantry check, scaling, and the assistant.