Baked Custard
From Domestic science, principles and application, 1914
Serves 7 people.
Presented as published in 1914. 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
880Calories
25 gProtein
152 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories880 kcal
Protein25 g
Carbohydrates152 g
Fiber0 g
Sugars152 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium286 mg
Calcium114 mg
Iron3.6 mg
Magnesium25 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 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)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 43. The excerpt below is the record exactly as published.
Baked Custard 4 sc. c. scalded milk 3^ c. sugar 4 eggs or 6 yolks 1 tsp. vanilla Few gratings of nutmeg Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.