vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Custard
From The household cook book, 1902
Serves 2
The white of 1 egg and 2 tablespoons of sugar may be made into frosting for each custard.
Presented as published in 1902. 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
497Calories
21 gProtein
67 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein21 g
Carbohydrates67 g
Fiber1.4 g
Sugars64 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium236 mg
Potassium574 mg
Calcium369 mg
Iron2.1 mg
Magnesium45 mg
Phosphorus452 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C27 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate53 mcg
Choline340 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 304. The excerpt below is the record exactly as published.
LEMON CUSTARD.— Take 1 pint of fresh milk, 1 lemon, -| cup sugar, yolks of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.