vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Custard
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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
472Calories
25 gProtein
42 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein25 g
Carbohydrates42 g
Fiber0 g
Sugars43 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol337 mg
Sodium292 mg
Potassium835 mg
Calcium642 mg
Iron1.3 mg
Magnesium67 mg
Phosphorus641 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate35 mcg
Choline307 mg
Caffeine0 mg
Water487 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 45. The excerpt below is the record exactly as published.
Boiled Custard One quart milk, three eggs, three tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.