Boiled Custard
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
2030Calories
82 gProtein
274 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories2030 kcal
Protein82 g
Carbohydrates274 g
Fiber0 g
Sugars275 g
Total Fat70 g
Saturated Fat31 g
Monounsaturated Fat21 g
Polyunsaturated Fat8.7 g
Omega-30.3 g
Cholesterol1605 mg
Sodium941 mg
Potassium2019 mg
Calcium1425 mg
Iron7.1 mg
Magnesium165 mg
Phosphorus1776 mg
Zinc9.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D17 mcg
Vitamin C0 mg
Vitamin A952 mcg
Vitamin E4.7 mg
Vitamin K1.2 mcg
Vitamin B61.3 mg
Vitamin B128.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3.2 mg
Niacin (B3)1.3 mg
Folate188 mcg
Choline1350 mg
Caffeine0 mg
Water1164 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 84. The excerpt below is the record exactly as published.
BOILED CUSTARD. One quart, milk, eight eggs, one-half pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.