Molasses Custard
From Durham cook book ..., 1921
Recipe by Mrs. M. F. Markham.
Presented as published in 1921. 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
1504Calories
21 gProtein
308 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1504 kcal
Protein21 g
Carbohydrates308 g
Fiber0 g
Sugars259 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol244 mg
Sodium289 mg
Potassium5359 mg
Calcium1022 mg
Iron20 mg
Magnesium854 mg
Phosphorus519 mg
Zinc3.1 mg
Copper1.8 mg
Manganese5.6 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A250 mcg
Vitamin E1 mg
Vitamin K1.1 mcg
Vitamin B62.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.6 mg
Folate124 mcg
Choline237 mg
Caffeine0 mg
Water334 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 50. The excerpt below is the record exactly as published.
MOLASSES CUSTARD. One tea cup molasses, one tea cup milk, one-half tea cup sifted flour, one egg, one tablespoonful lard or butter. Flavor to taste Avith vanilla or spice. If sweet milk, a pinch of soda
Cook this with the app: pantry check, scaling, and the assistant.