vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Custard
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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
535Calories
19 gProtein
83 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein19 g
Carbohydrates83 g
Fiber0.1 g
Sugars76 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium229 mg
Potassium213 mg
Calcium99 mg
Iron2.7 mg
Magnesium23 mg
Phosphorus298 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 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
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water588 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 68. The excerpt below is the record exactly as published.
LEMON CUSTARD. _ Three tabiespoons lemon sugar, three tablespoons white sugar, one tablespoon corn starch, a little salt, yolks of CUSTARDS, ETC. ie 225 three eggs well beaten, and one pint of water
Cook this with the app: pantry check, scaling, and the assistant.