vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Custard
From The Pattern cook-book, 1890
Serves 3
Ensure the custard is baked until firm.
Presented as published in 1890. 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
463Calories
19 gProtein
60 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories463 kcal
Protein19 g
Carbohydrates60 g
Fiber0 g
Sugars61 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium607 mg
Potassium580 mg
Calcium438 mg
Iron1.2 mg
Magnesium47 mg
Phosphorus460 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline254 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 211. The excerpt below is the record exactly as published.
BAKED CUSTARD. Four eggs. One quart of milk. One-half tea-spoonful of salt. Two-thirds cupful of sugar. One-quarter of a nutmeg, grated
Cook this with the app: pantry check, scaling, and the assistant.