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Ham Custard
From San Rafael cook book, 1906, 1906
Serves 1
Nice for breakfast or lunch.
Presented as published in 1906. 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
403Calories
35 gProtein
16 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein35 g
Carbohydrates16 g
Fiber8.7 g
Sugars4.8 g
Total Fat24 g
Saturated Fat7.4 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat5.9 g
Omega-30.2 g
Cholesterol763 mg
Sodium557 mg
Potassium971 mg
Calcium201 mg
Iron9 mg
Magnesium77 mg
Phosphorus578 mg
Zinc4.2 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D4.4 mcg
Vitamin C0.2 mg
Vitamin A946 mcg
Vitamin E9.4 mg
Vitamin K21 mcg
Vitamin B61 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.4 mg
Folate107 mcg
Choline627 mg
Caffeine0 mg
Water195 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 26. The excerpt below is the record exactly as published.
HAM CUSTARD— Mrs. W. F. Jones. From a ham bone, cut sufficient lean meat to make about 1 pt. after It is chopped very fine. To the meat add 1 teaspoon chopped parsley, ■a little paprika, 4 well beaten eggs and 1 pt. of milk
Cook this with the app: pantry check, scaling, and the assistant.