Baked Custard
From Personal recipes, 1960
Presented as published in 1960. 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
421Calories
19 gProtein
52 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein19 g
Carbohydrates52 g
Fiber0 g
Sugars51 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium797 mg
Potassium215 mg
Calcium85 mg
Iron2.7 mg
Magnesium19 mg
Phosphorus297 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 17. The excerpt below is the record exactly as published.
BAKED CUSTARD 3 slightly beaten eggs 2c. Darigold milk 1/4 c. sugar 1 tsp. vanilla 1/4 tsp. salt nutmeg
Cook this with the app: pantry check, scaling, and the assistant.