Baked Custard
From Practical West African cookery, 1910
Presented as published in 1910. 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
182Calories
8 gProtein
15 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories182 kcal
Protein8 g
Carbohydrates15 g
Fiber0 g
Sugars16 g
Total Fat10 g
Saturated Fat5.9 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol35 mg
Sodium93 mg
Potassium366 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline44 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 62. The excerpt below is the record exactly as published.
Baked Custard. (I). 2 eggs. 1 teacup milk (if Ideal, 1 tablespoon to the rest of water). 1 dessertspoon sugar. 1. With a feather dish with the 2 or 3 drops vanilla or any other essence. $ teaspoon butter or a little lard or oil
Cook this with the app: pantry check, scaling, and the assistant.