vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Custard
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Presented as published in 1907. 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
562Calories
23 gProtein
61 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein23 g
Carbohydrates61 g
Fiber4.3 g
Sugars53 g
Total Fat27 g
Saturated Fat6.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol101 mg
Sodium148 mg
Potassium837 mg
Calcium481 mg
Iron0.5 mg
Magnesium59 mg
Phosphorus387 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.5 mcg
Vitamin C96 mg
Vitamin A150 mcg
Vitamin E3.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate62 mcg
Choline122 mg
Caffeine0 mg
Water481 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 104. The excerpt below is the record exactly as published.
ORANGE CUSTARD. Mrs. Ida Weir. One quart milk, one tablespoon cornstarch, five tablespooons sugar, a very small pinch of salt, six drops of vanilla, one whole egg and yolks of three (save whites of three for frosting). Pare three or- anges
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