Baked Custard
From Simple cooking of wholesome food for the farm home, 1913
Ensure to bake in a water bath for even cooking.
Presented as published in 1913. 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
1537Calories
51 gProtein
232 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories1537 kcal
Protein51 g
Carbohydrates232 g
Fiber0.5 g
Sugars233 g
Total Fat47 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium1169 mg
Potassium1688 mg
Calcium1290 mg
Iron2.8 mg
Magnesium139 mg
Phosphorus1287 mg
Zinc6.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D12 mcg
Vitamin C0.1 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.2 mg
Folate72 mcg
Choline615 mg
Caffeine0 mg
Water976 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 14. The excerpt below is the record exactly as published.
two-thirds cup sugar, one-fourth teaspoon salt, one teaspoon vanilla. Scald milk. Beat yolks slightly, add sugar, beat thoroughly. Dilute with a little of the milk, and add to the remainder of milk. Cook over hot water until the mixture will thinly coat a spoon. Stir while cooking; add vanilla. Cool. The whites of three eggs may be beaten stiff and folded in just before taking from fire, if desired. Baked Custard. — One quart milk, three to five eggs, two- thirds cup sugar, one-fourth cup sugar, one-fourth teaspoon salt, one teaspoon vanilla, grating of nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.