vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Custard (1)
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
529Calories
16 gProtein
81 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories529 kcal
Protein16 g
Carbohydrates81 g
Fiber5.2 g
Sugars69 g
Total Fat17 g
Saturated Fat11 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium97 mg
Potassium454 mg
Calcium346 mg
Iron0.8 mg
Magnesium75 mg
Phosphorus299 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D2.3 mcg
Vitamin C0.8 mg
Vitamin A79 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate19 mcg
Choline46 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 109. The excerpt below is the record exactly as published.
Boiled Custard (1). 4 yolks of Eggs, 2 whites of Eggs, ' pint Milk, 2 oz. Sugar, and Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.