Jeff Davis Custard

Name: Jeff Davis Custard
Ingredients: Four eggs, beaten separately.; One cup of cream,; Two tablespoonsful of butter.; Two cups of sugar.; Flavor to taste.

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

2638Calories

30 gProtein

411 gCarbs

126 gFat

Full nutrition (34 nutrients)

Calories2638 kcal

Protein30 g

Carbohydrates411 g

Fiber0 g

Sugars402 g

Total Fat126 g

Saturated Fat54 g

Monounsaturated Fat25 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol1048 mg

Sodium339 mg

Potassium516 mg

Calcium263 mg

Iron3.7 mg

Magnesium40 mg

Phosphorus535 mg

Zinc3.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K6.2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.3 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water293 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 18. The excerpt below is the record exactly as published.

JEFF DAVIS CUSTARD Four eggs, beaten separately. One cup of cream, Two tablespoonsful of butter. Two cups of sugar. Flavor to taste.

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