Baked Custard
From Principles of food preparation, 1914
To test when cooked, a knife-blade thrust into the center of the custard comes out clean.
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
1452Calories
57 gProtein
197 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1452 kcal
Protein57 g
Carbohydrates197 g
Fiber0 g
Sugars198 g
Total Fat51 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol861 mg
Sodium1823 mg
Potassium1742 mg
Calcium1314 mg
Iron3.6 mg
Magnesium141 mg
Phosphorus1380 mg
Zinc6.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E2.6 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.2 mg
Folate94 mcg
Choline762 mg
Caffeine0 mg
Water1026 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 17. The excerpt below is the record exactly as published.
Four to six whole eggs, or six to eight yolks, to one quart of milk. One-half teaspoonful of salt, and three-quarters of a cup of sugar to the same quantity. One or two tablespoonfuls of water to each egg. Method. Beat the eggs with the water, add the sugar, then the milk, mixing well. Cook at a low temperature, or in a double boiler, until the custard is creamy. It must be stirred constantly while cooking. Note. 1. If soft custard curdles it can be beaten smooth with a Dover beater, provided this is done immediately. 2. Dry flavors can be cooked with the custard, or boiled in the milk and then strained off. Liquid extracts may best be added to a soft custard after cooking. 3. A delicious variety is obtained by pouring the soft custard over sliced oranges, or mixing it with crushed and sifted macaroons. Individual custards may be made by each student on the basis of one-half or three-quarters of a cup of milk. Some should be made with hot, and some with cold milk, and the flavor and texture compared. EGGS 33 Baked Custard
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