vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Custard
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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
88Calories
4 gProtein
11 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein4.2 g
Carbohydrates11 g
Fiber0 g
Sugars11 g
Total Fat3.2 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium47 mg
Potassium46 mg
Calcium19 mg
Iron0.6 mg
Magnesium4 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate16 mcg
Choline98 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 120. The excerpt below is the record exactly as published.
BAKED CUSTARD. One quart of sweet milk, four eggs beaten separately, five table- spoonfuls of sugar, mixed with the yolks, nutmeg and vanilla
Cook this with the app: pantry check, scaling, and the assistant.