White Custard
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
338Calories
10 gProtein
56 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein10 g
Carbohydrates56 g
Fiber0 g
Sugars56 g
Total Fat8.8 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium118 mg
Potassium253 mg
Calcium178 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus222 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline169 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 49. The excerpt below is the record exactly as published.
WHITE CUSTARD. 1 white of egg. Salt. 4 tbsp. sugar. % c. milk. Flavoring
Cook this with the app: pantry check, scaling, and the assistant.