Baked Custard
From Foods and household management, 1914
Nutmeg may be grated on top before baking, or caramel flavoring may be added instead of vanilla.
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
240Calories
13 gProtein
26 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein13 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium2475 mg
Potassium139 mg
Calcium58 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 128. The excerpt below is the record exactly as published.
Baked custard. Ingredients. Milk 1 pt. Sugar 2 tablespoonfuls- Salt i teaspoonful Eggs 2 Lemon or Vanilla i teaspoonful
Cook this with the app: pantry check, scaling, and the assistant.