vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Custard
From Vegetarian Cook Book, 1904
Serves 3
Presented as published in 1904. 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
258Calories
7 gProtein
47 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories258 kcal
Protein7.3 g
Carbohydrates47 g
Fiber2 g
Sugars36 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium108 mg
Potassium294 mg
Calcium48 mg
Iron1.3 mg
Magnesium23 mg
Phosphorus130 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C1.6 mg
Vitamin A552 mcg
Vitamin E0.7 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline155 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 48. The excerpt below is the record exactly as published.
SWEET POTATO CUSTARD Sweet potatoes, cooked, II/2 cups. Cream or milk, 2i/^ cups. Sugar, % cup. Eggs, 3. Vanilla.
Cook this with the app: pantry check, scaling, and the assistant.