Baked Custard
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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
1753Calories
17 gProtein
29 gCarbs
175 gFat
Full nutrition (31 nutrients)
Calories1753 kcal
Protein17 g
Carbohydrates29 g
Sugars12 g
Total Fat175 g
Saturated Fat100 g
Monounsaturated Fat36 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol512 mg
Sodium189 mg
Potassium819 mg
Calcium586 mg
Iron0 mg
Magnesium57 mg
Phosphorus513 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline43 mg
Water487 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 7. The excerpt below is the record exactly as published.
cinnamon, two or three bay leaves, and sweeten it, mean¬ while rubdownalargespoonfulof rice flourinto a cup of cold milk, and mix with it two yolks of eggs well beaten ; take a basin of the boiling milk and mix with the cold, then pour that to the boiling, stirring it one way till it begins to thicken, and is just going to boil up, then pour it into a pan, stir it 17 i some time, then add a large spoonful of peach water, and a little ratifia. Marbles boiled in custards or any thing likely to burn, will, by shaking them in the saucepan, prevent its catching. Baked Custard. Boil one pintof cream, half a pintof milk, with mace, cin¬ namon, and lemon peel, a little of each; when cold mix the yolks of three eggs
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Cook this with the app: pantry check, scaling, and the assistant.