Boiled Custard
From Royal baker and pastry cook, 1913
Whites of eggs may be reserved, beaten to a foam and added to custard after straining; must be stirred in thoroughly.
Presented as published in 1913. 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
1016Calories
57 gProtein
84 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1016 kcal
Protein57 g
Carbohydrates84 g
Fiber0 g
Sugars85 g
Total Fat50 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol861 mg
Sodium655 mg
Potassium1739 mg
Calcium1311 mg
Iron3.5 mg
Magnesium140 mg
Phosphorus1380 mg
Zinc6.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E2.6 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.2 mg
Folate94 mcg
Choline762 mg
Caffeine0 mg
Water1011 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 54. The excerpt below is the record exactly as published.
Boiled Custard. — 1 quart milk, 4 or 5 eggs, pinch salt, 3 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.