Baked Custard

Name: Baked Custard
Ingredients: eight eggs; half a pound of sugar; a quart of milk; two tablespoonfuls of vanilla; a sherry-glass of brandy

From French dishes for American tables, 1886

Presented as published in 1886. 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

2109Calories

82 gProtein

277 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories2109 kcal

Protein82 g

Carbohydrates277 g

Fiber0 g

Sugars278 g

Total Fat70 g

Saturated Fat31 g

Monounsaturated Fat21 g

Polyunsaturated Fat8.7 g

Omega-30.3 g

Cholesterol1605 mg

Sodium943 mg

Potassium2059 mg

Calcium1428 mg

Iron7.1 mg

Magnesium168 mg

Phosphorus1778 mg

Zinc9.3 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D17 mcg

Vitamin C0 mg

Vitamin A952 mcg

Vitamin E4.7 mg

Vitamin K1.2 mcg

Vitamin B61.3 mg

Vitamin B128.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.2 mg

Niacin (B3)1.4 mg

Folate188 mcg

Choline1350 mg

Caffeine0 mg

Water1178 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 84. The excerpt below is the record exactly as published.

Baked Custard. Break eight eggs in a bowl, to which add half a pound of sugar, a quart of milk, two tablespoonfuls of vanilla, and a sherry-glass of brandy

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