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Lemon Custard
From The economical cook book, 1905
Serves 3
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
698Calories
14 gProtein
145 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein14 g
Carbohydrates145 g
Fiber1.9 g
Sugars136 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium151 mg
Potassium240 mg
Calcium80 mg
Iron2.5 mg
Magnesium21 mg
Phosphorus214 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C35 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate63 mcg
Choline297 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 97. The excerpt below is the record exactly as published.
Lemon Custard. Two cups of sugar, two of cold water, two tableepoons of flour, two large juicy lemons, and six eggs beaten separately
Cook this with the app: pantry check, scaling, and the assistant.