vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Custard
From How we cook in Tennessee .., 1906
Serves 6
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
336Calories
5 gProtein
72 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein5.1 g
Carbohydrates72 g
Fiber0.1 g
Sugars69 g
Total Fat6 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol148 mg
Sodium61 mg
Potassium57 mg
Calcium24 mg
Iron0.9 mg
Magnesium5.3 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0.3 mg
Vitamin A54 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate21 mcg
Choline106 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 114. The excerpt below is the record exactly as published.
Lemon Custard. — Cream one tablespoon butter and two cups sugar ; add four eggs beaten separately, two tablespoons water, HOW WE COOK IN TENNESSEE. 199 juice and grated rind of two lemons
Cook this with the app: pantry check, scaling, and the assistant.