vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Custard
From Lowney's cook book, 1907
Serves 1
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
386Calories
16 gProtein
51 gCarbs
13 gFat
Full nutrition (31 nutrients)
Calories386 kcal
Protein16 g
Carbohydrates51 g
Fiber0 g
Sugars43 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.2 g
Cholesterol237 mg
Sodium172 mg
Potassium828 mg
Calcium345 mg
Iron1.6 mg
Magnesium63 mg
Phosphorus377 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin C152 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate28 mcg
Caffeine0 mg
Water454 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 78. The excerpt below is the record exactly as published.
Strawberry Custard Use recipe for Soft Custard. When cold, add one cup of crushed and sweetened strawberries
Cook this with the app: pantry check, scaling, and the assistant.