vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Custard
From The household (of the Detroit free press), 1886
Serves 4
Always stir one way, or your milk will curdle.
Presented as published in 1886. 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
448Calories
24 gProtein
40 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein24 g
Carbohydrates40 g
Fiber0 g
Sugars41 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol291 mg
Sodium274 mg
Potassium818 mg
Calcium635 mg
Iron1.1 mg
Magnesium66 mg
Phosphorus616 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.9 mcg
Vitamin C0 mg
Vitamin A256 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate29 mcg
Choline271 mg
Caffeine0 mg
Water477 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 383. The excerpt below is the record exactly as published.
BOILED CUSTARD. Put two quarts of fresh milk on the fire, and let it come nearly to a boil ; while it is on the fire beat well together five eggs, with five and a half tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.