Baked Cup Custard

Name: Baked Cup Custard
Ingredients: two large eggs; four tablespoons of sugar; a speck of salt; one pint of milk; one half teaspoon of vanilla; grate nutmeg over the top

From Principles of cooking, 1914

Test with a knife; if it comes out clean, custard is done.

Presented as published in 1914. 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

636Calories

29 gProtein

74 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories636 kcal

Protein29 g

Carbohydrates74 g

Fiber0 g

Sugars74 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium328 mg

Potassium873 mg

Calcium656 mg

Iron1.8 mg

Magnesium70 mg

Phosphorus690 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B123.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.6 mg

Folate47 mcg

Choline381 mg

Caffeine0 mg

Water507 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 55. The excerpt below is the record exactly as published.

Baked Cup Custard. — Beat two large or three small eggs slightly with a fork, just enough to blend the yolks and whites. Add four tablespoons of sugar, a speck of salt, one pint of milk, and one half teaspoon of vanilla. Mix well and turn into custard cups, then grate nutmeg over the top

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