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Lemon Meringue Custard, Baked
From Harper's cook book encyclopædia, 1902
Serves 5
Serve cold.
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
363Calories
10 gProtein
56 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories363 kcal
Protein10 g
Carbohydrates56 g
Fiber0.1 g
Sugars52 g
Total Fat14 g
Saturated Fat5.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol235 mg
Sodium98 mg
Potassium324 mg
Calcium267 mg
Iron0.8 mg
Magnesium25 mg
Phosphorus281 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D2.8 mcg
Vitamin C0.4 mg
Vitamin A127 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline183 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 106. The excerpt below is the record exactly as published.
Lemon Meringue Custard, Baked. — One quart of milk, five eggs, one table-spoonful of butter, one cupful of sugar, one teaspoonful of corn-starch, two lemons
Cook this with the app: pantry check, scaling, and the assistant.