vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rose Custard
From Tried favourites cookery book, 1909
Serves 3
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
790Calories
17 gProtein
162 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories790 kcal
Protein17 g
Carbohydrates162 g
Fiber1.8 g
Sugars138 g
Total Fat12 g
Saturated Fat4.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol205 mg
Sodium150 mg
Potassium2250 mg
Calcium388 mg
Iron2.8 mg
Magnesium209 mg
Phosphorus427 mg
Zinc3.5 mg
Copper0.3 mg
Manganese7.7 mg
Vitamin D2.6 mcg
Vitamin C62 mg
Vitamin A132 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)6.6 mg
Folate38 mcg
Choline176 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 109. The excerpt below is the record exactly as published.
Rose Custard. 1 pint Milk, 3 Eggs, i cupful Sugar, i pint Kaspberry J nice, i teaspoonful
Cook this with the app: pantry check, scaling, and the assistant.