Baked Cup Custards

Name: Baked Cup Custards
Ingredients: 1 quart milk; 4 tablespoons sugar; 4 eggs; A little vanilla

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

1079Calories

57 gProtein

97 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1079 kcal

Protein57 g

Carbohydrates97 g

Fiber0 g

Sugars98 g

Total Fat50 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol861 mg

Sodium655 mg

Potassium1747 mg

Calcium1312 mg

Iron3.5 mg

Magnesium141 mg

Phosphorus1381 mg

Zinc6.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B127 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.2 mg

Folate94 mcg

Choline762 mg

Caffeine0 mg

Water1014 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 28. The excerpt below is the record exactly as published.

BAKED CUP CUSTARDS. Mrs. R. J. Dinning, Omaha, Nelx 1 quart milk. 4 tablespoons sugar. 4 eggs. A little vanilla

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