Baked Custard
From Blue Ribbon and Pure Gold cook book, 1905
Serve hot or cold.
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
836Calories
29 gProtein
124 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories836 kcal
Protein29 g
Carbohydrates124 g
Fiber0 g
Sugars125 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium1495 mg
Potassium878 mg
Calcium658 mg
Iron1.8 mg
Magnesium71 mg
Phosphorus691 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 58. The excerpt below is the record exactly as published.
Baked Custard—2 cups milk, scalded, 2 eggs, } cup sugar, ; teaspoon salt, 1 teaspoon Pure Gold vanilla or almond, or dash of Pure Gold nutmeg
Cook this with the app: pantry check, scaling, and the assistant.