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Baked Custard
From The economical cook book, 1905
Serves 1
Presented as published in 1905. 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
520Calories
22 gProtein
25 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein22 g
Carbohydrates25 g
Fiber8 g
Sugars3.2 g
Total Fat38 g
Saturated Fat6.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium6.1 mg
Potassium229 mg
Calcium72 mg
Iron1.5 mg
Magnesium54 mg
Phosphorus72 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A2.3 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate34 mcg
Choline7.3 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 97. The excerpt below is the record exactly as published.
the yolks of the eggs and a quart of milk. * Baked Custard. Beat the yolks of two and the white of one egg yery li^ ; mix to a smooth paste a teaspoonful of flour in a little milk, add PASTRY, FUDDINQSj Ae. 203 tt to ihe eggs with a small teacup of rich milk, flavor with vanidai kmon-peel or peach-water, pour it in a pie-dish lined with a good crust, grate nutmeg over the top
Cook this with the app: pantry check, scaling, and the assistant.