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Boiled Custard

Name: Boiled Custard
Yield: 4 servings
Ingredients: 2 cups hot milk; 2 tablespoons sugar; Pinch of salt; 2 eggs; 1/2 teaspoon vanilla

From The Institute cook book, 1913

Serves 4

If the mixture should curdle, set the boiler in a pan of cold water and beat with a wire egg-beater until smooth.

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

62Calories

3 gProtein

7 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories62 kcal

Protein3.2 g

Carbohydrates6.5 g

Fiber0 g

Sugars6.4 g

Total Fat2.4 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol93 mg

Sodium2461 mg

Potassium36 mg

Calcium16 mg

Iron0.5 mg

Magnesium3.2 mg

Phosphorus50 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate12 mcg

Choline74 mg

Caffeine0 mg

Water19 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 77. The excerpt below is the record exactly as published.

BOILED CUSTARD 2 cups hot milk 2 tablespoons sugar Pinch of salt 2 eggs or yolks of 3 eggs 1/2 teaspoon vanilla

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