vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raisin Custard
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
221Calories
14 gProtein
12 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein14 g
Carbohydrates12 g
Fiber0.1 g
Sugars12 g
Total Fat13 g
Saturated Fat6.3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium747 mg
Potassium437 mg
Calcium329 mg
Iron0.9 mg
Magnesium36 mg
Phosphorus346 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 136. The excerpt below is the record exactly as published.
V2 teaspoon of salt, and ^ teaspoon each of nutmeg, cinnamon, and cloves. Pour into a greased pudding dish and bake about 40 minutes in a moderate oven. Stir once during the baking. Serve hot. •RAISIN CUSTARD— Beat 2 eggs slightly, add % teaspoon of salt, V2 tea- spoon of nutmeg, 1 cup of DEL MONTE Seedless Raisins cut in pieces, and 2 cups of milk
Cook this with the app: pantry check, scaling, and the assistant.