vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Custard
From The household cook book, 1902
Serves 2
Can also be steamed in a bowl or cups.
Presented as published in 1902. 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
532Calories
29 gProtein
48 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein29 g
Carbohydrates48 g
Fiber0 g
Sugars49 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium911 mg
Potassium870 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
Water506 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 303. The excerpt below is the record exactly as published.
BAKED CUSTARD.— Scald 4 cups milk; beat the yolks of 4 eggs, add 4 tablesi3oons of sugar and ^ teaspoon of salt; pour on the scalded milk and bake in cups set in a dripping-pan with boiling water in the bottom; grate nutmeg on to
Cook this with the app: pantry check, scaling, and the assistant.