vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Custard
From Kentucky receipt book, 1903
Serves 4
Fresh peaches are delicious, instead of canned peaches.
Presented as published in 1903. 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
670Calories
6 gProtein
60 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein6.4 g
Carbohydrates60 g
Fiber0 g
Sugars56 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol135 mg
Sodium71 mg
Potassium298 mg
Calcium222 mg
Iron0 mg
Magnesium22 mg
Phosphorus190 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 175. The excerpt below is the record exactly as published.
One pint of cream, 1 pint of milk, 1 coffee cup of granulated sugar, yolks of 6 eggs. Beat yolks and sugar until light. Put milk in double boiler. When scalding hot milk pour on the yolks and sugar, return to boiler for a few minutes. When cold add the whites beaten to a froth, also the cream. Have 1-3 vanilla bean
Cook this with the app: pantry check, scaling, and the assistant.