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Baked Honey Custard

Name: Baked Honey Custard
Yield: 4 servings
Ingredients: 3 Eggs; 1/4 Cup Honey; 2 Cups Milk (scalded); •/s Teaspoon Powdered Cinnamon; Yz Teaspoon Salt

From The bride's cook book, 1915

Serves 4

Presented as published in 1915. 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

118Calories

5 gProtein

18 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories118 kcal

Protein4.8 g

Carbohydrates18 g

Fiber0.1 g

Sugars17 g

Total Fat3.6 g

Saturated Fat1.2 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol140 mg

Sodium346 mg

Potassium63 mg

Calcium23 mg

Iron0.8 mg

Magnesium5 mg

Phosphorus75 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0.8 mcg

Vitamin C0.1 mg

Vitamin A60 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate18 mcg

Choline111 mg

Caffeine0 mg

Water32 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 40. The excerpt below is the record exactly as published.

BAKED HONEY CUSTARD 3 Eggs 1/4 Cup Honey 2 Cups Milk (scalded) •/s Teaspoon Powdered Cinnamon Yz Teaspoon Salt

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