Baked Custard

Name: Baked Custard
Ingredients: two or three eggs; half an ounce of castor sugar; a pint of milk; a very little nutmeg

From The paper-bag cookery manual, 1911

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

490Calories

29 gProtein

37 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories490 kcal

Protein29 g

Carbohydrates37 g

Fiber0 g

Sugars38 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium327 mg

Potassium869 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 The paper-bag cookery manual (1911) by Charles Herman Senn, page 39. The excerpt below is the record exactly as published.

Baked Custard. Break two or three eggs separately into a basin, acid about half an ounce of castor sugar, beat thoroughly ; add a pint of milk by degrees, pour into a shallow buttered pie-dish, grate over a very little nutmeg

Cook this with the app: pantry check, scaling, and the assistant.