Orange Custard

Name: Orange Custard
Ingredients: juice of six large oranges; sugar to taste; the beaten yolks of six eggs; a pint of milk

From The Pennsylvania German cook book, 1902

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

1229Calories

64 gProtein

152 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories1229 kcal

Protein64 g

Carbohydrates152 g

Fiber26 g

Sugars126 g

Total Fat45 g

Saturated Fat19 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.5 g

Omega-30.2 g

Cholesterol1174 mg

Sodium611 mg

Potassium3100 mg

Calcium1199 mg

Iron6.3 mg

Magnesium202 mg

Phosphorus1237 mg

Zinc6.7 mg

Copper0.7 mg

Manganese0.4 mg

Vitamin D11 mcg

Vitamin C575 mg

Vitamin A755 mcg

Vitamin E5.3 mg

Vitamin K0.9 mcg

Vitamin B61.5 mg

Vitamin B125.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2.5 mg

Niacin (B3)3.8 mg

Folate465 mcg

Choline1059 mg

Caffeine0 mg

Water1595 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 19. The excerpt below is the record exactly as published.

ORANGE CUSTARD. Take the juice of six large oranges, and put over a slow tire adding sugar to taste. When sugar is dissolved remove from tire, and when nearly cold add the beaten yolks of six eggs, and a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.