vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Custard in Cups
From Cooking for profit, 1886
Serves 3
Cost of material is approximately 24 cents for 5 cups.
Presented as published in 1886. 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
478Calories
23 gProtein
50 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein23 g
Carbohydrates50 g
Fiber0.4 g
Sugars50 g
Total Fat21 g
Saturated Fat9.7 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol411 mg
Sodium266 mg
Potassium633 mg
Calcium460 mg
Iron1.8 mg
Magnesium55 mg
Phosphorus531 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.1 mcg
Vitamin C0.1 mg
Vitamin A264 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate49 mcg
Choline352 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 115. The excerpt below is the record exactly as published.
Baked Custard in Cups. 1 quart milk. 6 eggs. J cup sugar — 4 ounceb. Flavoring. Break the eggs into the sugar and pour in the milk while beating. Grate in a quarter of a nutmeg
Cook this with the app: pantry check, scaling, and the assistant.