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Baked Custard

Name: Baked Custard
Yield: 3 servings
Ingredients: Four eggs; One quart of milk; One-half tea-spoonful of salt; Two-thirds cupful of sugar; One-quarter of a nutmeg, grated

From The Pattern cook-book, 1890

Serves 3

Custard can also be cooked in cups placed in boiling water.

Presented as published in 1890. 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

474Calories

19 gProtein

61 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories474 kcal

Protein19 g

Carbohydrates61 g

Fiber0.4 g

Sugars61 g

Total Fat18 g

Saturated Fat8.7 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol287 mg

Sodium608 mg

Potassium588 mg

Calcium442 mg

Iron1.3 mg

Magnesium51 mg

Phosphorus465 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4.5 mcg

Vitamin C0.1 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

Folate33 mcg

Choline254 mg

Caffeine0 mg

Water337 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 211. The excerpt below is the record exactly as published.

BAKED CUSTARD. Four eggs. One quart of milk. One-half tea-spoonful of salt. Two-thirds cupful of sugar. One-quarter of a nutmeg, grated

Cook this with the app: pantry check, scaling, and the assistant.