vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Custard
From Modern cookery, in all its branches, 1884
Serves 3
A well-made custard should be smooth when cut.
Presented as published in 1884. 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
373Calories
17 gProtein
48 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein17 g
Carbohydrates48 g
Fiber0 g
Sugars48 g
Total Fat13 g
Saturated Fat4.2 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol496 mg
Sodium190 mg
Potassium185 mg
Calcium75 mg
Iron2.4 mg
Magnesium16 mg
Phosphorus264 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A213 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate63 mcg
Choline392 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 424. The excerpt below is the record exactly as published.
eight well beaten eggs, strain the mixture through a fine sieve, and sweeten it with from five to eight ounces of sugar, according to the taste ; add a small pinch of salt, and pour the custard into a deep dish with or without a lining or rim of paste, grate nutmeg or lemon rind over the top, and bake it in a very slow oven from twenty to thirty minutes, or longer, should it not be firm in the centre. A custard, if well made, and properly baked, will be quite smooth when cut, without the honey-combed appearance which a hot oven gives ; and there will be no whey in the dish. New milk, 1 quart ; eggs, 8 ; sugar, 5 to 8 oz. ; salt, \ saltspoon- ful ; nutmeg or lemon-grate : baked, slow oven, 30 to 40 minutes, or more. A FINER BAKED CUSTARD. Boil together gently, for five minutes, a pint and a half of new milk, a few grains of salt, the very thin rind of a lemon, raid six ounces of loaf sugar ; stir these boiling, but very gradu* lly, to the well -beaten yolks of ten fresh eggs, and the whites of four ; strain the 484 MODERN COOKERY. [chap. XXIII. mixtuie, and add to it half a pint of good cream ; let it cool, and then flavour it with a few spoonsful of brandy, or a little ratifia ; finish and bake it by the directions given for the common custard above ; 01 pour it into small well-buttered cups, and bake it very slowly from ten to twelve minutes. FRENCH CUSTARDS OR CREAMS. To a quart of new milk
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