vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rose Custard
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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
566Calories
29 gProtein
65 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein29 g
Carbohydrates65 g
Fiber0.7 g
Sugars55 g
Total Fat22 g
Saturated Fat8 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol693 mg
Sodium311 mg
Potassium1161 mg
Calcium312 mg
Iron3.9 mg
Magnesium105 mg
Phosphorus545 mg
Zinc3.7 mg
Copper0.2 mg
Manganese2.9 mg
Vitamin D4.8 mcg
Vitamin C23 mg
Vitamin A331 mcg
Vitamin E2 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B122.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.7 mg
Folate91 mcg
Choline558 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 95. The excerpt below is the record exactly as published.
ROSE CUSTARD. Milk two cups, eggs three cups, sugar half cud, raspbery juice half pint
Cook this with the app: pantry check, scaling, and the assistant.