Baked Custard
From Artizan recipes, 1896
Presented as published in 1896. 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
449Calories
17 gProtein
67 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein17 g
Carbohydrates67 g
Fiber11 g
Sugars56 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium191 mg
Potassium892 mg
Calcium734 mg
Iron0.8 mg
Magnesium73 mg
Phosphorus504 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C129 mg
Vitamin A159 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline95 mg
Caffeine0 mg
Water511 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 86. The excerpt below is the record exactly as published.
Baked Custard. Ingredients. One pint of Milk. Three Eggs. One ounce of Castor Sugar. Lemon Peel. Rough Puff or Flaky Pastry
Cook this with the app: pantry check, scaling, and the assistant.