vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Custard Pudding
From Cookery for every household, 1914
Serves 1
A plainer pudding may be made by using two eggs only, and a richer one by adding two or three extra yolks.
Presented as published in 1914. 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
666Calories
47 gProtein
29 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein47 g
Carbohydrates29 g
Fiber0 g
Sugars29 g
Total Fat39 g
Saturated Fat17 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol988 mg
Sodium540 mg
Potassium1076 mg
Calcium740 mg
Iron4.4 mg
Magnesium88 mg
Phosphorus987 mg
Zinc5.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D9.7 mcg
Vitamin C0 mg
Vitamin A556 mcg
Vitamin E2.9 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B124.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.7 mg
Folate118 mcg
Choline822 mg
Caffeine0 mg
Water620 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 629. The excerpt below is the record exactly as published.
yolks of eggs, sugar, and flavouring. Serve either warm or cold, in a glass or china dish. If liked, a little jam or stewed fruit may be put at the foot of the dish and the custard poured over it, or either of these may be served separately. Note. — Arrowroot or potato flour may be used instead of the cornflour. Sufficient for 3 or 4 persons. Probable cost, 4 d. 1712. Baked Custard Pudding 3 yolks and 2 whites of eggs. 1 pt. milk. A pinch of salt. 1 dessert-sp. sugar. Flavouring to taste.
Cook this with the app: pantry check, scaling, and the assistant.