Boiled Chicken Custard

Name: Boiled Chicken Custard
Ingredients: 1/2 of a cupful of strained chicken stock; 1/2 of a cupful of cream; 2 well-beaten eggs; a pinch of salt

From 365 tasty dishes, 1906

Presented as published in 1906. 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

587Calories

18 gProtein

9 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories587 kcal

Protein18 g

Carbohydrates9.3 g

Fiber0 g

Sugars2.2 g

Total Fat53 g

Saturated Fat27 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol496 mg

Sodium335 mg

Potassium376 mg

Calcium131 mg

Iron2 mg

Magnesium24 mg

Phosphorus297 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0.2 mg

Vitamin A161 mcg

Vitamin E1.1 mg

Vitamin K3.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2 mg

Folate53 mcg

Choline305 mg

Caffeine0 mg

Water253 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 34. The excerpt below is the record exactly as published.

Boiled Chicken Custard. In a double boiler put ^ of a cupful each of strained chicken stock (which should be of sufficient strength to jelly when cold) and ^ of a cupful of cream. Scald and pour over 2 well-beaten eggs. Add a pinch of salt

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