vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Steamed Cup Custards
From The Henderson cook book, 1914
Serves 2
Presented as published in 1914. 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
632Calories
29 gProtein
74 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories632 kcal
Protein29 g
Carbohydrates74 g
Fiber0 g
Sugars74 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium872 mg
Calcium656 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus690 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water506 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 42. The excerpt below is the record exactly as published.
STEAMED CUP CUSTAKDS. Heat 1 quart of milk until it steams. Meanwhile beat 4 eggs, add % cupful of sugar and % teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.