Baked Custard
From Physical culture cook book, 1901
Presented as published in 1901. 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
1191Calories
63 gProtein
110 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories1191 kcal
Protein63 g
Carbohydrates110 g
Fiber0 g
Sugars111 g
Total Fat55 g
Saturated Fat26 g
Monounsaturated Fat16 g
Polyunsaturated Fat5.8 g
Omega-30.2 g
Cholesterol1047 mg
Sodium726 mg
Potassium1812 mg
Calcium1340 mg
Iron4.4 mg
Magnesium146 mg
Phosphorus1480 mg
Zinc7.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A712 mcg
Vitamin E3.1 mg
Vitamin K0.8 mcg
Vitamin B61 mg
Vitamin B127.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.5 mg
Niacin (B3)1.2 mg
Folate118 mcg
Choline909 mg
Caffeine0 mg
Water1050 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 53. The excerpt below is the record exactly as published.
Baked Custard. — Beat five eggs, five ta- blespoonfuls sugar, one quart milk, one-half teaspoonful vanilla
Cook this with the app: pantry check, scaling, and the assistant.