Lemon Custard
From The Central cook book, 1924
Presented as published in 1924. 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
1892Calories
27 gProtein
421 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1892 kcal
Protein27 g
Carbohydrates421 g
Fiber5.6 g
Sugars407 g
Total Fat32 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol775 mg
Sodium293 mg
Potassium563 mg
Calcium170 mg
Iron4.9 mg
Magnesium41 mg
Phosphorus431 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C106 mg
Vitamin A322 mcg
Vitamin E2.4 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate116 mcg
Choline598 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 41. The excerpt below is the record exactly as published.
Lemon Custard 4 eggs. — 2 cups sugar. Grated rind and juice of 2lemons. _1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.