Lemon Custard

Name: Lemon Custard
Ingredients: 3 eggs; 1 tablespoon butter; 2 to 3 tablespoons corn-starch; 1/4 cup of sugar; 2 cups water; 1/4 lemon, or 1 teaspoon Blue Ribbon lemon extract

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

484Calories

19 gProtein

70 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories484 kcal

Protein19 g

Carbohydrates70 g

Fiber0.9 g

Sugars51 g

Total Fat25 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol589 mg

Sodium231 mg

Potassium250 mg

Calcium107 mg

Iron2.9 mg

Magnesium26 mg

Phosphorus306 mg

Zinc2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C13 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate73 mcg

Choline442 mg

Caffeine0 mg

Water613 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 59. The excerpt below is the record exactly as published.

Lemon Custard—3 eggs, 1 tablespoon butter, 2 to 3 tablespoons corn- starch, }4 cup of sugar, 2 cups water, 14 lemon, or 1 teaspoon Blue Ribbon lemon extract

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