Baked Custards
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
2237Calories
35 gProtein
109 gCarbs
186 gFat
Full nutrition (34 nutrients)
Calories2237 kcal
Protein35 g
Carbohydrates109 g
Fiber0.1 g
Sugars90 g
Total Fat186 g
Saturated Fat102 g
Monounsaturated Fat42 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol1226 mg
Sodium463 mg
Potassium747 mg
Calcium400 mg
Iron3.5 mg
Magnesium54 mg
Phosphorus666 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 29. The excerpt below is the record exactly as published.
BAKED CUSTARDS. BY MBS. ALFRED C. HAKMEK, (Wife of Representative from Pennsylvania.) fli^^roNE pint of cream, four eggs, cinnamon, almond Mriffli flavor, and three ounces of sugar. Boil the **g||fp cream with a piece of cinnamon ; pour it into a bowl, and when cold add the eggs well beaten and strained, the sugar powdered, and a few drops of almond flavor
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