vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Snow Custard
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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
590Calories
32 gProtein
64 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein32 g
Carbohydrates64 g
Fiber0 g
Sugars63 g
Total Fat23 g
Saturated Fat10 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol535 mg
Sodium313 mg
Potassium672 mg
Calcium475 mg
Iron2.4 mg
Magnesium55 mg
Phosphorus592 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.8 mcg
Vitamin C0 mg
Vitamin A317 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.4 mg
Folate63 mcg
Choline450 mg
Caffeine0 mg
Water422 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 384. The excerpt below is the record exactly as published.
SNOW CUSTARD. Beat eight eggs, leaving out the whites of four ; add to them one quart of milk and five ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.