Baked Custards
From The universal cookery book, 1887
Some persons like blanched almonds cut very fine in the custard. If added, use only a little flavor of any other kind.
Presented as published in 1887. 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
1717Calories
63 gProtein
247 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories1717 kcal
Protein63 g
Carbohydrates247 g
Fiber0 g
Sugars249 g
Total Fat56 g
Saturated Fat26 g
Monounsaturated Fat16 g
Polyunsaturated Fat5.8 g
Omega-30.2 g
Cholesterol1047 mg
Sodium727 mg
Potassium1811 mg
Calcium1341 mg
Iron4.5 mg
Magnesium147 mg
Phosphorus1479 mg
Zinc7.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A712 mcg
Vitamin E3.1 mg
Vitamin K0.8 mcg
Vitamin B61 mg
Vitamin B127.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.5 mg
Niacin (B3)1.2 mg
Folate118 mcg
Choline909 mg
Caffeine0 mg
Water1049 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 67. The excerpt below is the record exactly as published.
BAKED CUSTARDS. 169 over the top ; place it in the oven a few minutes, till the frosting is pretty brown. Can be eaten with cream, or is good enough without. For a change you can bake in cups.” Baked Custards. “ One quart of milk, five eggs, one cup of sugar, and a very little salt
Cook this with the app: pantry check, scaling, and the assistant.