Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Custard
From The home cook book, 1905
Serves 7
Serve cold, topped with whipped cream.
Presented as published in 1905. 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
356Calories
9 gProtein
64 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories356 kcal
Protein9.1 g
Carbohydrates64 g
Fiber0 g
Sugars64 g
Total Fat8 g
Saturated Fat3.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol150 mg
Sodium271 mg
Potassium259 mg
Calcium192 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus211 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A102 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline130 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 152. The excerpt below is the record exactly as published.
PUMPKIN CUSTARD The old-fashioned red pumpkins are apt to be the best. Cut new-moon shaped pieces from a ripe pumpkin and free the pieces from seed and rind. Cut in small squares or dice, put them in a steamer over a kettle of boiling water and steam Small Custard Cups till tender. Next press through a sieve or colander. To a quart of milk add five beaten eggs, two cups of sugar, half a teaspoon of salt and half a nutmeg
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