Queen Custard
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Serve when cold.
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
1298Calories
47 gProtein
149 gCarbs
59 gFat
Full nutrition (31 nutrients)
Calories1298 kcal
Protein47 g
Carbohydrates149 g
Fiber1.5 g
Sugars147 g
Total Fat59 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium372 mg
Potassium1571 mg
Calcium1237 mg
Iron0.6 mg
Magnesium156 mg
Phosphorus1066 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E4.3 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1.7 mg
Folate6 mcg
Choline174 mg
Water895 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 54. The excerpt below is the record exactly as published.
QUEEN CUSTARD. Mix with one quart fresh milk the well-beaten yolks of four eggs, two tablespoonfuls almond meal, one-half cup- ful sugar, one cupful finely-ground cracker-dust, a little grated orange or lemon peel, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.