Baked Custard
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
872Calories
37 gProtein
110 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories872 kcal
Protein37 g
Carbohydrates110 g
Fiber0 g
Sugars111 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol460 mg
Sodium421 mg
Potassium1236 mg
Calcium956 mg
Iron1.8 mg
Magnesium99 mg
Phosphorus936 mg
Zinc4.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D9 mcg
Vitamin C0 mg
Vitamin A394 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B124.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.8 mg
Folate47 mcg
Choline424 mg
Caffeine0 mg
Water720 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 74. The excerpt below is the record exactly as published.
BAKED CUSTARD. 3 cups milk. 6 tablespoons sugar. 2 eggs. A little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.