Lemon Custard
From The Memorial Hall cook book, 1919
Recipe by Mrs. John R. Howarth.
Presented as published in 1919. 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
459Calories
6 gProtein
101 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein6.3 g
Carbohydrates101 g
Fiber0 g
Sugars101 g
Total Fat8.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol196 mg
Sodium87 mg
Potassium77 mg
Calcium44 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water512 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 30. The excerpt below is the record exactly as published.
Lemon Custard Bring a pint of water to the boiling point and add V2 cup of sugar, 1 tsp. of butter and a pinch of salt. Grate half a lemon and squeeze the juice from it. Add the rind to the boiling water and stir in two tblsps. of cornstarch mixed in a little cold water. Add yolk of egg; cook over hot water for fifteen minutes, then add the juice of the lemon. Pour in individual dishes and top with meringue made from the white of egg and 2 tblsps. of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.