Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Custard
From The Rural cook book, 1907
Serves 4
Serve ice-cold.
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
256Calories
5 gProtein
53 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories256 kcal
Protein5 g
Carbohydrates53 g
Fiber0.3 g
Sugars51 g
Total Fat4.7 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol142 mg
Sodium637 mg
Potassium153 mg
Calcium32 mg
Iron0.9 mg
Magnesium8.4 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C2.6 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline113 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 48. The excerpt below is the record exactly as published.
Pumpkin Custard.^ — One quart of hot milk, a large cup of strained squash or pumpkin, a teaspoonful of butter and one of salt, a cupful of sugar in which half a teaspoonful of cinnamon and a pinch of ginger have been mixed, and three eggs beaten light
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