vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Rennet-Custard with Bananas
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
200Calories
9 gProtein
25 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories200 kcal
Protein8.6 g
Carbohydrates25 g
Fiber1.6 g
Sugars19 g
Total Fat8 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium580 mg
Calcium303 mg
Iron0.2 mg
Magnesium45 mg
Phosphorus259 mg
Zinc1.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C5.2 mg
Vitamin A80 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate12 mcg
Choline49 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 356. The excerpt below is the record exactly as published.
ORANGE RENNET-CUSTARD WITH BANANAS 1 package Orange 1 pint milk
Cook this with the app: pantry check, scaling, and the assistant.