Baked Custard

Name: Baked Custard
Ingredients: BOIL a quart of milk; with a stick of cinnamon; beat five or six eggs; three large spoonfuls of fine sugar

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

1104Calories

63 gProtein

89 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories1104 kcal

Protein63 g

Carbohydrates89 g

Fiber0.1 g

Sugars89 g

Total Fat55 g

Saturated Fat26 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.8 g

Omega-30.2 g

Cholesterol1047 mg

Sodium808 mg

Potassium1823 mg

Calcium1339 mg

Iron4.4 mg

Magnesium148 mg

Phosphorus1482 mg

Zinc7.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A712 mcg

Vitamin E3.1 mg

Vitamin K0.8 mcg

Vitamin B61 mg

Vitamin B127.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.5 mg

Niacin (B3)1.3 mg

Folate118 mcg

Choline909 mg

Caffeine0 mg

Water1049 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 40. The excerpt below is the record exactly as published.

BAKED CUSTARD. BOIL a quart of milk with a stick of cinnamon in it, then set it off from the fire, and while it cools a very little, beat five or six eggs, with three large spoonfuls of fine sugar

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