Baked Custard
From Science of food & cookery, 1921
The water surrounding the custard should not quite reach the boiling point.
Presented as published in 1921. 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
616Calories
25 gProtein
85 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein25 g
Carbohydrates85 g
Fiber0 g
Sugars85 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium285 mg
Potassium281 mg
Calcium113 mg
Iron3.5 mg
Magnesium25 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 115. The excerpt below is the record exactly as published.
BAKED CUSTARD 4 cups scalded milk J4 cup honey or sugar 4 eggs }/2 teaspoon vanilla flavoring A few grains of salt
Cook this with the app: pantry check, scaling, and the assistant.