Lemon Custard Cup

Name: Lemon Custard Cup
Ingredients: 1 cup sugar; 2 tablespoons melted butter; 4 tablespoons flour; 5 tablespoons lemon juice; 1/8 teaspoon salt; 1 1/2 cups milk; 3 well beaten egg yolks

From Favorite recipes of Alexandria Ward, 1952

Presented as published in 1952. 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

1318Calories

16 gProtein

247 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1318 kcal

Protein16 g

Carbohydrates247 g

Fiber0.2 g

Sugars220 g

Total Fat35 g

Saturated Fat20 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol102 mg

Sodium437 mg

Potassium681 mg

Calcium469 mg

Iron1.9 mg

Magnesium58 mg

Phosphorus416 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D3.5 mcg

Vitamin C30 mg

Vitamin A301 mcg

Vitamin E0.9 mg

Vitamin K1.9 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.6 mg

Folate66 mcg

Choline74 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 9. The excerpt below is the record exactly as published.

LEMON CUSTARD CUP 1 cup sugar 2 tablespoons melted butter 4 tablespoons flour 5 tablespoons lemon juice 1/8 teaspoon salt 1 1/2 cups milk 3 well beaten egg yolks

Cook this with the app: pantry check, scaling, and the assistant.