vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Custard
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Can be served cold or hot over fruit or cake.
Presented as published in 1907. 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
539Calories
19 gProtein
70 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein19 g
Carbohydrates70 g
Fiber0.1 g
Sugars63 g
Total Fat21 g
Saturated Fat9.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol455 mg
Sodium189 mg
Potassium568 mg
Calcium449 mg
Iron1.4 mg
Magnesium45 mg
Phosphorus494 mg
Zinc2.4 mg
Copper0 mg
Manganese0 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A265 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate63 mcg
Choline383 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 83. The excerpt below is the record exactly as published.
BOILED CUSTARD. CUSTARD CREAM. CUSTARD SIDE DISHES. 2 quarts milk, 10 ozs. sugar, i}i ozs. cornstarch, 8 yolks, 5 whole eggs, flavor
Cook this with the app: pantry check, scaling, and the assistant.