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Bengal Custard
From The household cook book, 1902
Serves 2
If baked, place the cups in a dripping pan of hot water.
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
514Calories
26 gProtein
51 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein26 g
Carbohydrates51 g
Fiber0.1 g
Sugars43 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol337 mg
Sodium292 mg
Potassium844 mg
Calcium642 mg
Iron1.3 mg
Magnesium70 mg
Phosphorus652 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.7 mg
Folate37 mcg
Choline307 mg
Caffeine0 mg
Water488 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 303. The excerpt below is the record exactly as published.
BENGAL CUSTARD — Take 1 quart of milk, 3 tablespoons of rice flour, 3 welhbeaten eggs, 3 tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.