vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Custard
From The new Annie Dennis cook book, 1905
Serves 1
Use whites of eggs for meringue.
Presented as published in 1905. 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
699Calories
11 gProtein
138 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein11 g
Carbohydrates138 g
Fiber3.2 g
Sugars119 g
Total Fat14 g
Saturated Fat5.5 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol382 mg
Sodium85 mg
Potassium416 mg
Calcium215 mg
Iron1.7 mg
Magnesium30 mg
Phosphorus293 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C6.4 mg
Vitamin A206 mcg
Vitamin E1 mg
Vitamin K5.3 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate59 mcg
Choline301 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 158. The excerpt below is the record exactly as published.
Peach Custard % cupful milk 2 eggs (yolks) V2 cupful sugar H teaspoonful cinnamon 2 tablespoonfuls corn starch 1 cupful peaches (crushed)
Cook this with the app: pantry check, scaling, and the assistant.