Baked Custard
From A textbook of domestic science for high schools, 1913
Do not allow the water around the custard to boil, as egg and milk combinations must cook at a low temperature or they will separate and become watery.
Presented as published in 1913. 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
823Calories
29 gProtein
123 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories823 kcal
Protein29 g
Carbohydrates123 g
Fiber0 g
Sugars124 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium871 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
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 34. The excerpt below is the record exactly as published.
Baked Custard 2 c. milk | c. sugar 2 or 3 eggs Pinch of salt Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.