Plain Apple Custard

Name: Plain Apple Custard
Ingredients: To each cupful of apple sauce; two well-beaten eggs; one-half cupful fresh milk

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

320Calories

17 gProtein

31 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories320 kcal

Protein17 g

Carbohydrates31 g

Fiber0 g

Sugars26 g

Total Fat14 g

Saturated Fat5.4 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol387 mg

Sodium189 mg

Potassium538 mg

Calcium214 mg

Iron1.8 mg

Magnesium34 mg

Phosphorus339 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3.2 mcg

Vitamin C88 mg

Vitamin A199 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B121.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.2 mg

Folate47 mcg

Choline316 mg

Caffeine0 mg

Water359 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 53. The excerpt below is the record exactly as published.

PLAIN APPLE CUSTARD. To each cupful of apple sauce, add two well-beaten eggs and one-half cupful fresh milk

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