Boiled Custard

Name: Boiled Custard
Ingredients: one quart scalded milk; four eggs; four tablespoonfuls sugar; one-fourth teaspoonful salt; one teaspoonful corn starch; one teaspoonful vanilla

From Durham cook book ..., 1921

This custard may be used with cake, macaroons, or fruit. Recipe by Mrs. Lonnie Hamlin.

Presented as published in 1921. 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

503Calories

25 gProtein

55 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories503 kcal

Protein25 g

Carbohydrates55 g

Fiber0 g

Sugars51 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium868 mg

Potassium284 mg

Calcium113 mg

Iron3.5 mg

Magnesium25 mg

Phosphorus397 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water155 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 51. The excerpt below is the record exactly as published.

BOILED CUSTARD. One quart scalded milk, four eggs, four tablespoonfuls sugar, one-fourth teaspoonful salt, one teaspoonful corn starch, one teaspoonful vanilla

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