vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Custard
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
4Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (31 nutrients)
Calories4.3 kcal
Protein0.2 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.5 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol3.5 mg
Sodium2.5 mg
Potassium6.2 mg
Calcium4.5 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus4.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Caffeine0 mg
Water3.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 52. The excerpt below is the record exactly as published.
BAKED CUSTARD. Use the same proportions as for Boiled Custard. When the scalded milk has been poured into the sugar and eggs, beaten to a cream, turn into a pudding dish or custard cups, grate nutmeg over the top
Cook this with the app: pantry check, scaling, and the assistant.