Boiled Custard
From The easiest way in housekeeping and cooking, 1881
For Cocoanut Custard add a cup of grated cocoanut; for Chocolate, two tablespoonfuls of grated chocolate dissolved in half a cup of boiling water.
Presented as published in 1881. 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
1587Calories
51 gProtein
247 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1587 kcal
Protein51 g
Carbohydrates247 g
Fiber0 g
Sugars249 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium1752 mg
Potassium1680 mg
Calcium1286 mg
Iron2.7 mg
Magnesium135 mg
Phosphorus1282 mg
Zinc6.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.2 mg
Folate71 mcg
Choline615 mg
Caffeine0 mg
Water976 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 122. The excerpt below is the record exactly as published.
Boiled Custard. One quart of milk ; three or four eggs ; one cup of sugar ; one teaspoonful of vanilla ; half a teaspoonful of salt ; one teaspoonful of corn-starch
Cook this with the app: pantry check, scaling, and the assistant.