Baked Custard
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Yield: 6 to 8 servings.
Presented as published in 1957. 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
612Calories
25 gProtein
72 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein25 g
Carbohydrates72 g
Fiber0.5 g
Sugars70 g
Total Fat20 g
Saturated Fat6.9 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium11953 mg
Potassium317 mg
Calcium126 mg
Iron3.7 mg
Magnesium31 mg
Phosphorus402 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0.1 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate96 mcg
Choline588 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 52. The excerpt below is the record exactly as published.
1 tsp. Nutmeg 1 tsp. Allspice Method: Put in cans or jars with perforated lids and steam 3 hourse - Lettie S. Goddard - 185 BAKED CUSTARD 4 Eggs 4 tsp. Vanilla (or 1/3 C. Sugar Ztsp. Lemon extract) 5 tsp. Salt + tsp. Nutmeg 3 C. Milk - scalded
Cook this with the app: pantry check, scaling, and the assistant.