vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Custard
From The home cook book, 1905
Serves 3
Boiling milk prevents watery custard.
Presented as published in 1905. 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
446Calories
24 gProtein
37 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein24 g
Carbohydrates37 g
Fiber1.7 g
Sugars33 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol411 mg
Sodium267 mg
Potassium655 mg
Calcium471 mg
Iron2 mg
Magnesium66 mg
Phosphorus544 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D5.1 mcg
Vitamin C0.3 mg
Vitamin A264 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate53 mcg
Choline353 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 148. The excerpt below is the record exactly as published.
BAKED CUSTARD Stir into a quart of milk four heaping tablespoons of sugar. Put in a saucepan and let come to boil. When cooled, pour over six well-beaten eggs, stirring constantly. Pour the mixture into a deep earthenware bowl, and grate nut- meg thick
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