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Pineapple Custard
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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
561Calories
22 gProtein
64 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein22 g
Carbohydrates64 g
Fiber0 g
Sugars61 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol426 mg
Sodium5052 mg
Potassium775 mg
Calcium647 mg
Iron1.2 mg
Magnesium61 mg
Phosphorus629 mg
Zinc2.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A285 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.8 mg
Folate56 mcg
Choline366 mg
Caffeine0 mg
Water448 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 60. The excerpt below is the record exactly as published.
PINEAPPLE CUSTARD— Mrs. Geo. L. Richardson. Custard. 1 heaping tablespoon flour, salt and enough milk to blend, yolks of 4 eggs and 4 tablespoons sugar. Beat all these together and add to 1 qt. boiling milk and cook until very thick, stirring constantly. Cool and flavor. Pineapple. Chop 1 pineapple fine in meat chopper. Make a syrup of equal parts of pineapple juice and sugar
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