vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Custard
From The household (of the Detroit free press), 1886
Serves 8
Presented as published in 1886. 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
521Calories
3 gProtein
83 gCarbs
22 gFat
Full nutrition (31 nutrients)
Calories521 kcal
Protein2.6 g
Carbohydrates83 g
Fiber0.5 g
Sugars74 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol60 mg
Sodium17 mg
Potassium602 mg
Calcium81 mg
Iron0.6 mg
Magnesium55 mg
Phosphorus80 mg
Zinc0.7 mg
Copper0.1 mg
Manganese2.2 mg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate4.2 mcg
Water53 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 384. The excerpt below is the record exactly as published.
RASPBERRY CUSTARD. Take three gills of raspberry juice and dissolve in it a pound of white sugar, mix with a pint of boiling cream
Cook this with the app: pantry check, scaling, and the assistant.