Baked Custard
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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
1967Calories
36 gProtein
30 gCarbs
189 gFat
Full nutrition (34 nutrients)
Calories1967 kcal
Protein36 g
Carbohydrates30 g
Fiber0 g
Sugars12 g
Total Fat189 g
Saturated Fat105 g
Monounsaturated Fat42 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol1070 mg
Sodium402 mg
Potassium1026 mg
Calcium670 mg
Iron2.6 mg
Magnesium75 mg
Phosphorus810 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.7 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water601 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 7. The excerpt below is the record exactly as published.
Baked Custard. Boil one pintof cream, half a pintof milk, with mace, cin¬ namon, and lemon peel, a little of each; when cold mix the yolks of three eggs, sweeten
Cook this with the app: pantry check, scaling, and the assistant.