Boiled Custard
From Simple recipes, 1930
Serves with stewed fruit, jellies, cold sweets, etc.
Presented as published in 1930. 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
461Calories
19 gProtein
57 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein19 g
Carbohydrates57 g
Fiber0 g
Sugars58 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol106 mg
Sodium220 mg
Potassium816 mg
Calcium660 mg
Iron0.2 mg
Magnesium64 mg
Phosphorus556 mg
Zinc2.4 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate5.7 mcg
Choline87 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 16. The excerpt below is the record exactly as published.
Boiled Custard To serve with stewed fruit, jellies, cold sweets, etc. 2 oz. Custard Powder. 1 pint Milk. 1 oz. Sugar.
Cook this with the app: pantry check, scaling, and the assistant.