Strawberry Custard
From 365 desserts, 1900
Serve icy cold.
Presented as published in 1900. 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
772Calories
41 gProtein
74 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories772 kcal
Protein41 g
Carbohydrates74 g
Fiber0 g
Sugars74 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol802 mg
Sodium470 mg
Potassium1008 mg
Calcium712 mg
Iron3.5 mg
Magnesium82 mg
Phosphorus888 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.7 mg
Folate94 mcg
Choline675 mg
Caffeine0 mg
Water582 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 26. The excerpt below is the record exactly as published.
Strawberry Custard. Separate four eggs, put one pint of milk into a double boiler, beat the yolks of the eggs and four tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.