vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Custard
From Kentucky receipt book, 1903
Serves 5
Presented as published in 1903. 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
706Calories
20 gProtein
49 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories706 kcal
Protein20 g
Carbohydrates49 g
Fiber0 g
Sugars45 g
Total Fat48 g
Saturated Fat25 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol555 mg
Sodium227 mg
Potassium403 mg
Calcium245 mg
Iron2.1 mg
Magnesium32 mg
Phosphorus389 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A223 mcg
Vitamin E1.3 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate56 mcg
Choline370 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 166. The excerpt below is the record exactly as published.
Baked Custard. One coffee cup granulated sugar, 1 pint of cream, 1 pint milk, yolks of 12 eggs
Cook this with the app: pantry check, scaling, and the assistant.