Potato Custards

Name: Potato Custards
Ingredients: two cups of cold mashed potatoes; four tablespoonfuls of milk; three eggs; four tablespoonfuls of sugar; a teaspoonfui of vanilla; a pint and a half of milk

From Left overs, 1898

Presented as published in 1898. 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

1247Calories

58 gProtein

166 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1247 kcal

Protein58 g

Carbohydrates166 g

Fiber15 g

Sugars89 g

Total Fat40 g

Saturated Fat20 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol653 mg

Sodium1639 mg

Potassium3232 mg

Calcium1261 mg

Iron30 mg

Magnesium248 mg

Phosphorus1340 mg

Zinc7.2 mg

Copper4.1 mg

Manganese6.1 mg

Vitamin D11 mcg

Vitamin C23 mg

Vitamin A493 mcg

Vitamin E2 mg

Vitamin K0.5 mcg

Vitamin B61.8 mg

Vitamin B125.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.9 mg

Niacin (B3)6.4 mg

Folate115 mcg

Choline582 mg

Caffeine0 mg

Water1164 g

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 12. The excerpt below is the record exactly as published.

Potato Custards Stir two cups of cold mashed pota- toes, with four tablespoonfuls of milk, over the fire until they are warm and light ; take from the fire and add three eggs beaten light with four tablespoon- fuls of sugar. Add a teaspoonfui of vanilla, stir in carefully a pint and a half of milk

Cook this with the app: pantry check, scaling, and the assistant.