Baked Custard

Name: Baked Custard
Ingredients: One quart milk; four well-beaten eggs; four tablespoons sugar

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

1064Calories

57 gProtein

97 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1064 kcal

Protein57 g

Carbohydrates97 g

Fiber0 g

Sugars98 g

Total Fat50 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol861 mg

Sodium655 mg

Potassium1739 mg

Calcium1311 mg

Iron3.5 mg

Magnesium140 mg

Phosphorus1380 mg

Zinc6.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B127 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.2 mg

Folate94 mcg

Choline762 mg

Caffeine0 mg

Water1011 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 16. The excerpt below is the record exactly as published.

BAKED CUSTARD. One quart milk, four well-beaten eggs, four tablespoons sugar

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