Baked Custard
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Caramel, coffee, or chocolate may be used as for liquid custard.
Presented as published in 1913. 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
602Calories
19 gProtein
101 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein19 g
Carbohydrates101 g
Fiber0 g
Sugars101 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium2547 mg
Potassium209 mg
Calcium86 mg
Iron2.7 mg
Magnesium18 mg
Phosphorus297 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 49. The excerpt below is the record exactly as published.
Baked Custard. 3 ot 4 eggs, - 3. cups scalded milk. 4-cup sugar. nutmeg. f.g. salt
Cook this with the app: pantry check, scaling, and the assistant.