Baked Custards

Name: Baked Custards
Ingredients: 1 quart of milk; Yolks of four eggs; 4 teaspoonfuls of sugar; % teaspoonfol of vanilla; 1 pinch of salt; % teaspoonf ul of grated nutmeg

From The fun of cooking, 1915

Presented as published in 1915. 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

948Calories

57 gProtein

64 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories948 kcal

Protein57 g

Carbohydrates64 g

Fiber0.2 g

Sugars65 g

Total Fat51 g

Saturated Fat25 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol861 mg

Sodium655 mg

Potassium1746 mg

Calcium1314 mg

Iron3.5 mg

Magnesium142 mg

Phosphorus1383 mg

Zinc6.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B127 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.2 mg

Folate95 mcg

Choline762 mg

Caffeine0 mg

Water1012 g

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 18. The excerpt below is the record exactly as published.

BAKED CUSTARDS 1 quart of milk. Yolks of four eggs. 80 THE FUN OF COOKING 4 teaspoonfuls of sugar. % teaspoonfol of vanilla. 1 pinch of salt. % teaspoonf ul of grated nutmeg

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