Orange Custard
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
1541Calories
43 gProtein
270 gCarbs
34 gFat
Full nutrition (32 nutrients)
Calories1541 kcal
Protein43 g
Carbohydrates270 g
Sugars191 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium371 mg
Potassium4963 mg
Calcium1361 mg
Iron2.9 mg
Magnesium254 mg
Phosphorus1249 mg
Zinc6.5 mg
Copper1.4 mg
Manganese3 mg
Vitamin D9.4 mcg
Vitamin C107 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B61.5 mg
Vitamin B125.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.1 mg
Folate0 mcg
Choline174 mg
Water1431 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 33. The excerpt below is the record exactly as published.
ORANGE CUSTARD. em 1 pt. milk. Salt. Yolks 4 eggs. $ tsp. vanilla. + ¢c. sugar. . 4 sweet oranges
Cook this with the app: pantry check, scaling, and the assistant.