Baked Custard
From Jane Hamilton's recipes, 1909
This pudding is to be baked immediately after making or the flour will settle to the bottom and make it heavy.
Presented as published in 1909. 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
2439Calories
132 gProtein
265 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories2439 kcal
Protein132 g
Carbohydrates265 g
Fiber0 g
Sugars72 g
Total Fat93 g
Saturated Fat41 g
Monounsaturated Fat27 g
Polyunsaturated Fat10 g
Omega-30.3 g
Cholesterol1849 mg
Sodium1200 mg
Potassium3155 mg
Calcium2098 mg
Iron22 mg
Magnesium295 mg
Phosphorus2639 mg
Zinc14 mg
Copper0.7 mg
Manganese2 mg
Vitamin D23 mcg
Vitamin C0 mg
Vitamin A1188 mcg
Vitamin E5.5 mg
Vitamin K1.4 mcg
Vitamin B61.8 mg
Vitamin B1212 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)5.2 mg
Niacin (B3)19 mg
Folate613 mcg
Choline1583 mg
Caffeine0 mg
Water1656 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 29. The excerpt below is the record exactly as published.
To three pints of milk put one pint of flour, nine eggs, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.