Baked Custards

Name: Baked Custards
Ingredients: For each quart milk; 4 large or 5 small eggs; 3 tablespoons sugar

From The royal baker and pastry cook, 1902

For chocolate custards, melt chocolate with sugar.

Presented as published in 1902. 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

1016Calories

57 gProtein

84 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1016 kcal

Protein57 g

Carbohydrates84 g

Fiber0 g

Sugars85 g

Total Fat50 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol861 mg

Sodium655 mg

Potassium1739 mg

Calcium1311 mg

Iron3.5 mg

Magnesium140 mg

Phosphorus1380 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

Folate94 mcg

Choline762 mg

Caffeine0 mg

Water1011 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 55. The excerpt below is the record exactly as published.

Baked custards. — For each quart milk allow 4 large or 5 small eggs and 3 tablespoons sugar

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