Boiled Custard
From Six little cooks, 1910
The amount of sugar some people require in custards and sauces is really sickish to others.
Presented as published in 1910. 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
1040Calories
70 gProtein
48 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories1040 kcal
Protein70 g
Carbohydrates48 g
Fiber0 g
Sugars49 g
Total Fat60 g
Saturated Fat28 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.8 g
Omega-30.2 g
Cholesterol1233 mg
Sodium797 mg
Potassium1890 mg
Calcium1368 mg
Iron5.3 mg
Magnesium153 mg
Phosphorus1579 mg
Zinc8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A792 mcg
Vitamin E3.6 mg
Vitamin K0.9 mcg
Vitamin B61.1 mg
Vitamin B127.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.7 mg
Niacin (B3)1.3 mg
Folate141 mcg
Choline1056 mg
Caffeine0 mg
Water1092 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 7. The excerpt below is the record exactly as published.
BOILED CUSTARD. One quart milk, six eggs, two teaspoonfuls vanilla extract; sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.