Baked Coffee Custard

Name: Baked Coffee Custard
Ingredients: 2^ tablespoonfuls of sugar; 4 well-beaten eggs; 1 pint of milk; 1 teacupful of strongest made coffee

From Wholesome cookery, 1887

Presented as published in 1887. 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

699Calories

41 gProtein

55 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories699 kcal

Protein41 g

Carbohydrates55 g

Fiber0 g

Sugars56 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 Wholesome cookery (1887) by Marie de Joncourt, page 49. The excerpt below is the record exactly as published.

Baked Coffee Custard. 2^ tablespoonfuls of sugar, 4 well-beaten eggs, 1 pint of milk, 1 teacupful of strongest made coffee

Cook this with the app: pantry check, scaling, and the assistant.