gluten-freenut-freesoy-freefish-freeshellfish-free
Royal Custard
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
To serve with clear soup.
Presented as published in 1907. 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
143Calories
4 gProtein
13 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories143 kcal
Protein3.7 g
Carbohydrates13 g
Fiber5.2 g
Sugars0.7 g
Total Fat9.1 g
Saturated Fat6.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium561 mg
Potassium152 mg
Calcium50 mg
Iron1 mg
Magnesium46 mg
Phosphorus66 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate20 mcg
Choline2.2 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 143. The excerpt below is the record exactly as published.
ROYAL CUSTARD. To serve with clear soup. Two eggs, one-half cup consomme, one -eighth level teaspoon salt, dash of nutmeg, few grains cayenne
Cook this with the app: pantry check, scaling, and the assistant.