Baked Custard
From Blue Ribbon cook book, 1905
Do not let the oven become too hot or custard will whey.
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
642Calories
29 gProtein
74 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein29 g
Carbohydrates74 g
Fiber0 g
Sugars75 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium911 mg
Potassium877 mg
Calcium657 mg
Iron1.8 mg
Magnesium71 mg
Phosphorus691 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 58. The excerpt below is the record exactly as published.
Baked Custard—2 cups milk, scalded, 2 eggs, 144 cup sugar, 14 teaspoon salt, 1 teaspoon Blue Ribbon vanilla or almond, or dash of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.