Baked Custard
From Grange cook book and household guide, 1940
When a knife blade dipped in center comes out clean the custard is done.
Presented as published in 1940. 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
1117Calories
32 gProtein
180 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1117 kcal
Protein32 g
Carbohydrates180 g
Fiber0 g
Sugars182 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium1539 mg
Potassium1472 mg
Calcium1202 mg
Iron0.1 mg
Magnesium117 mg
Phosphorus985 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water861 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 28. The excerpt below is the record exactly as published.
BAKED CUSTARD 1 quart milk 4 eggs 2/3 cup sugar 1 tsp. vanilla % tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.