Baked Custard

Name: Baked Custard
Ingredients: A pint of Cream; take four Eggs; two whites; a little rose water; nutmeg; Sugar to your taste

From An old-world recipe book, 1908

Presented as published in 1908. 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

2036Calories

47 gProtein

20 gCarbs

195 gFat

Full nutrition (34 nutrients)

Calories2036 kcal

Protein47 g

Carbohydrates20 g

Fiber0 g

Sugars1.1 g

Total Fat195 g

Saturated Fat105 g

Monounsaturated Fat45 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1598 mg

Sodium522 mg

Potassium868 mg

Calcium455 mg

Iron5.3 mg

Magnesium64 mg

Phosphorus861 mg

Zinc4.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K12 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.5 mg

Folate141 mcg

Choline882 mg

Caffeine0 mg

Water501 g

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 8. The excerpt below is the record exactly as published.

Baked Custard A pint of Cream boiled with mace & Cinnamon, when cold take four Eggs & two whites, a little rose water, nutmeg, & Sugar to your taste

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