vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Custard
From Twentieth century home cook book, 1905
Serves 3
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
472Calories
19 gProtein
63 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein19 g
Carbohydrates63 g
Fiber0 g
Sugars63 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium219 mg
Potassium580 mg
Calcium437 mg
Iron1.2 mg
Magnesium47 mg
Phosphorus460 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline254 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 115. The excerpt below is the record exactly as published.
BAKED CUSTARD. Beat the yolks of four fresh eggs at least twenty-five minutes, then add five ounces of pulverized white sugar ; then stir into the sugar and eggs one quart of rich milk; when cold, one teaspoonful of rose water
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