Baked Custards
From Food study, 1917
What effect does the large amount of sugar have on the consistency?
Presented as published in 1917. 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
266Calories
14 gProtein
24 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein14 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium164 mg
Potassium435 mg
Calcium328 mg
Iron0.9 mg
Magnesium35 mg
Phosphorus345 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 129. The excerpt below is the record exactly as published.
BAKED CUSTARDS. Use one-fourth of the following proportions, and the amount of egg determined in A. EGG MILK SUGAR FLAVORING 1. ? 1 e. 1 tbsp. as preferred 2. ? 1 c. H tbsp. as preferred 3. ? 1 c. 3 tbsp. as preferred Use scalded milk, otherwise mix as in A. Wet an earthen or china mold and pour in the mixture. Set in a dish of water and bake, until when tested with a knife, the 268 FOOD STUDY blade comes out clean. What effect has the large amount of sugar on the consistency ? C. PREPARE FROZEN CUSTARD OR FRENCH ICE CREAM.1 I II 1 c. milk 1 c. thin cream 6 tbsp. sugar
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Cook this with the app: pantry check, scaling, and the assistant.