Baked Custard
From The Samaritan cookery book, 1903
Miss Kershaw.
Presented as published in 1903. 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
159Calories
13 gProtein
5 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein13 g
Carbohydrates4.9 g
Fiber0 g
Sugars4.6 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium138 mg
Calcium56 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 40. The excerpt below is the record exactly as published.
BAKED CUSTARD. Eggs. | Milk. Sugar. Allow to each egg i breakfastcupful of milk and i teaspoonful of sugar. Switch the eggs, add milk and sugar, and pour into buttered pudding dish. Put in slow oven, and do not allow the mixture to boil. It is ready when set. Miss Kershaw. COFFEE OR CHOCOLATE CUSTARD. 4 eggs. I i pint strong coffee or chocolate. £ pint boiling milk. | 2 ozs. sugar. Make some very strong coffee or chocolate. Beat the eggs well and put in a pan with the boiling milk, coffee and sugar. Mix well and pass through a sieve, and fill cups with it, which place in a stewpan on the fire which contains i inch of water. Leave them till set, or put into a pudding dish and bake very slowly for 2 hours. Mrs. Niven, 19 Woodrow Road, Pollokshields. 109 BREAD CUSTARD. ^ lb. breadcrumbs. I i pint milk. 2 eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.