vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raspberry Custard
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
503Calories
28 gProtein
30 gCarbs
30 gFat
Full nutrition (31 nutrients)
Calories503 kcal
Protein28 g
Carbohydrates30 g
Sugars26 g
Total Fat30 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3 mg
Sodium9.8 mg
Potassium45 mg
Calcium32 mg
Iron0 mg
Magnesium3.9 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1.1 mg
Vitamin A8 mcg
Vitamin E5.7 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0 mg
Folate0 mcg
Choline4.5 mg
Water164 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 367. The excerpt below is the record exactly as published.
RASPBERRY CUSTARD.— Make a custard of 1 pt. milk, the yolks of 2 eggs, 2 tablespoons sugar; steam. Put a dessertspoon of raspberries in 6 custard glasses, fill nearly to the top when the custard is cold, adding the whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.