Louisiana Molasses Custard
From Aunt Caroline's Dixieland recipes, 1922
Use the whites for meringue.
Presented as published in 1922. 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
2053Calories
15 gProtein
473 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories2053 kcal
Protein15 g
Carbohydrates473 g
Fiber0 g
Sugars460 g
Total Fat18 g
Saturated Fat7.9 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.1 g
Cholesterol394 mg
Sodium397 mg
Potassium5227 mg
Calcium1008 mg
Iron18 mg
Magnesium832 mg
Phosphorus459 mg
Zinc2.8 mg
Copper1.7 mg
Manganese5.2 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A244 mcg
Vitamin E1 mg
Vitamin K1 mcg
Vitamin B62.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate87 mcg
Choline358 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 20. The excerpt below is the record exactly as published.
LOUISIANA MOLASSES CUSTARD Mix well the yolks of two eggs, one cup of molasses, one scant cup of sugar, one cup of buttermilk with pinch of soda and two tablespoonsful of flour.
Cook this with the app: pantry check, scaling, and the assistant.