Boiled Custard

Name: Boiled Custard
Ingredients: 2 cups scalded milk; I tablespoon honey or sugar; Yolks of 3 eggs; l/2 teaspoon vanilla flavor; A few grains of salt

From Science of food & cookery, 1921

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

No method was recorded for this recipe.

Nutrition per serving

297Calories

19 gProtein

22 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories297 kcal

Protein19 g

Carbohydrates22 g

Fiber0 g

Sugars22 g

Total Fat14 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium213 mg

Potassium207 mg

Calcium84 mg

Iron2.6 mg

Magnesium18 mg

Phosphorus297 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water116 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 115. The excerpt below is the record exactly as published.

BOILED CUSTARD 2 cups scalded milk I tablespoon honey or sugar Yolks of 3 eggs l/2 teaspoon vanilla flavor A few grains of salt

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