Baked Custards
From A handbook of home economics, 1912
Presented as published in 1912. 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
499Calories
16 gProtein
73 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein16 g
Carbohydrates73 g
Fiber0 g
Sugars74 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium478 mg
Potassium739 mg
Calcium601 mg
Iron0 mg
Magnesium59 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 10. The excerpt below is the record exactly as published.
Baked Custards 2 c. milk. J4 c- sugar. 3 eggs. y% tsp. salt. 1 tsp. vanilla or a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.