vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Custard
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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
562Calories
25 gProtein
68 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein25 g
Carbohydrates68 g
Fiber0.2 g
Sugars68 g
Total Fat22 g
Saturated Fat10 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol416 mg
Sodium282 mg
Potassium691 mg
Calcium508 mg
Iron1.8 mg
Magnesium58 mg
Phosphorus570 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate48 mcg
Choline359 mg
Caffeine0 mg
Water398 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 56. The excerpt below is the record exactly as published.
Baked Custard. — Four well-beaten eggs, one-half cup of sugar, .one and one- half pints milk ; flavor with nutmeg
Cook this with the app: pantry check, scaling, and the assistant.