Baked Custard

Name: Baked Custard
Ingredients: A pint of Cream; four Eggs; two whites; a little rose water; nutmeg, & Sugar to your taste

From An old-world recipe book, 1908

Presented as published in 1908. 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

1893Calories

35 gProtein

19 gCarbs

186 gFat

Full nutrition (34 nutrients)

Calories1893 kcal

Protein35 g

Carbohydrates19 g

Fiber0 g

Sugars0.7 g

Total Fat186 g

Saturated Fat102 g

Monounsaturated Fat42 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol1226 mg

Sodium380 mg

Potassium730 mg

Calcium399 mg

Iron3.5 mg

Magnesium52 mg

Phosphorus663 mg

Zinc3.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.4 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water425 g

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 8. The excerpt below is the record exactly as published.

Baked Custard A pint of Cream boiled with mace & Cinnamon, when cold take four Eggs & two whites, a little rose water, nutmeg, & Sugar to your taste

Cook this with the app: pantry check, scaling, and the assistant.