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Guava Custard

Name: Guava Custard
Yield: 4 servings
Ingredients: To the yolks of three whipped eggs; three cups guava pulp; one pint of milk; two teaspoons cornstarch; a pinch of salt; and sugar to taste

From Fruit recipes, 1907

Serves 4

Presented as published in 1907. 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

160Calories

7 gProtein

24 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories160 kcal

Protein7.1 g

Carbohydrates24 g

Fiber6.7 g

Sugars17 g

Total Fat5.1 g

Saturated Fat2.6 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol15 mg

Sodium49 mg

Potassium699 mg

Calcium172 mg

Iron0.3 mg

Magnesium42 mg

Phosphorus173 mg

Zinc0.8 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D1.2 mcg

Vitamin C282 mg

Vitamin A77 mcg

Vitamin E1 mg

Vitamin K3.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate61 mcg

Choline31 mg

Caffeine0 mg

Water207 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 121. The excerpt below is the record exactly as published.

GUAVA CUSTARD To the yolks of three whipped eggs add three cups guava pulp, one pint of milk, a little orange peel, two teaspoons cornstarch, a pinch of salt, and sugar to taste

Cook this with the app: pantry check, scaling, and the assistant.