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Simple Lemon Custard (Without Lemon Juice)
From Fruit recipes, 1907
Serves 4
Delicate and refreshing.
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
120Calories
1 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein0.6 g
Carbohydrates32 g
Fiber1.4 g
Sugars26 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium293 mg
Potassium70 mg
Calcium13 mg
Iron0.3 mg
Magnesium4.2 mg
Phosphorus8.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 82. The excerpt below is the record exactly as published.
SIMPLE LEMON CUSTARD (Without Lemon Juice) To one quart of boiling milk (in double boiler), add one- half teaspoon salt, one-half cup sugar, rind of two lemons, grated, and, last, one heaping tablespoon cornstarch
Cook this with the app: pantry check, scaling, and the assistant.