Baked Custard for Invalids

Name: Baked Custard for Invalids
Ingredients: Peel and remove the seeds from a slice of tomato; add a pinch of salt; Break three eggs; add a tablespoonful of cream; and half a pint of milk.; place in a bag, seal, and bake.

From Paper-bag cookery, 1911

Presented as published in 1911. 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

433Calories

28 gProtein

18 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories433 kcal

Protein28 g

Carbohydrates18 g

Fiber1.4 g

Sugars15 g

Total Fat28 g

Saturated Fat12 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol602 mg

Sodium315 mg

Potassium871 mg

Calcium405 mg

Iron2.9 mg

Magnesium61 mg

Phosphorus580 mg

Zinc3.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D5.3 mcg

Vitamin C16 mg

Vitamin A368 mcg

Vitamin E2.3 mg

Vitamin K10 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)1.1 mg

Folate89 mcg

Choline492 mg

Caffeine0 mg

Water451 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 35. The excerpt below is the record exactly as published.

Baked Custard for Invalids. — Peel and remove the seeds from a slice of tomato, add a pinch of salt. Break three eggs and place the yolks in a basin, add a tablespoonful of cream and half a pint of milk. Place the tomato at the bottom of a small pie dish, stir in the custard over the tomato, place in a bag, seal, and bake

Cook this with the app: pantry check, scaling, and the assistant.