vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Custard
From The Rural cook book, 1907
Serves 6
Best served fresh.
Presented as published in 1907. 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
205Calories
3 gProtein
44 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein3.2 g
Carbohydrates44 g
Fiber0.1 g
Sugars43 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium37 mg
Potassium46 mg
Calcium15 mg
Iron0.5 mg
Magnesium3.8 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.3 mg
Vitamin A42 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 43. The excerpt below is the record exactly as published.
Peach Custard. — Slice ripe peaches in a glass dish and sugar them well two hours before they are to be served. Make a boiled custard by taking three eggs, one and one-half pints sweet milk and one tablespoon corn starch and one cup of sugar
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