Orange Custard

Name: Orange Custard
Ingredients: 1 cup sugar; 1 tablespoon corn starch; 2 tablespoons sugar; Juice of 2 lemons; 2 tablespoons cream; Juice and little grated rind 1 orange

From Anson County cook book, 1928

Presented as published in 1928. 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

1002Calories

1 gProtein

234 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories1002 kcal

Protein0.6 g

Carbohydrates234 g

Fiber0.1 g

Sugars226 g

Total Fat11 g

Saturated Fat6 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0 g

Cholesterol30 mg

Sodium9 mg

Potassium33 mg

Calcium20 mg

Iron0.2 mg

Magnesium2.7 mg

Phosphorus18 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water18 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 33. The excerpt below is the record exactly as published.

ORANGE CUSTARD (ORIGINAL) 1 cup sugar 1 tablespoon corn starch 2 tablespoons sugar Juice of 2 lemons 2 tablespoons cream Juice and little grated rind 1 orange

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