Lemon Custard
From Durham cook book ..., 1921
Recipe by Mrs. E. E. Bernard.
Presented as published in 1921. 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
1118Calories
27 gProtein
217 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1118 kcal
Protein27 g
Carbohydrates217 g
Fiber2.8 g
Sugars204 g
Total Fat31 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol775 mg
Sodium293 mg
Potassium432 mg
Calcium147 mg
Iron4.6 mg
Magnesium36 mg
Phosphorus423 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A321 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate118 mcg
Choline593 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 50. The excerpt below is the record exactly as published.
LEMOX CUSTARD. Four eggs, beaten separately, one cup sugar, one table- spoonful butter, one tablespoonful flour in one-half cup water, one lemon. This makes two pies. — Mrs. E. E. Bernard. 49 USE DAN RIVER SELF-RISING FLOUR ^OVR PINTS of jelly in each package of KNOX GELATINE AUNT PEARL'S SWEET POTATO CUSTAED. Two cups mashed potatoes, two cups sugar^ one cup sweet milk, five eggs, one teaspoonful grated nutmeg, one-half cup butter. To potatoes add one-half teaspoonful Royal Baking Powder. Beat yolks of eggs and add to potatoes, then melted butter, sugar and milk. Beat until very light. Put in two pie crusts and bake. Remove from oven and while hot spread a layer of peach or apple preserves on top. Then the meringue, and brown. — Mrs. Isham King. LEMON FILLING. Three eggs, beaten with two cups sugar, butter size of an egg (melted). Juice and grated rind of two lemons — Mrs. E. E. Bernard. LEMON PIE. Grated rind and juice of one lemon, one cup sugar, yolks of three eggs, one tablespoonful butter
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