Baked Custard
From Domestic science (Clark, Cornell home economics), 1911
Can be steamed in a bowl or cups instead of baked.
Presented as published in 1911. 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
444Calories
16 gProtein
60 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein16 g
Carbohydrates60 g
Fiber0 g
Sugars61 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium1352 mg
Potassium735 mg
Calcium601 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water431 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 36. The excerpt below is the record exactly as published.
Baked Custard — Home Recipe. 1 pt. milk, 3 eggs, 3 tbsp. sugar, ^ s.s. salt, J- tsp. vanilla, a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.