Boiled Custard
From Purity flour cookbook, 1917
Presented as published in 1917. 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
1145Calories
32 gProtein
203 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1145 kcal
Protein32 g
Carbohydrates203 g
Fiber0 g
Sugars202 g
Total Fat24 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium941 mg
Potassium356 mg
Calcium143 mg
Iron4.5 mg
Magnesium31 mg
Phosphorus495 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 34. The excerpt below is the record exactly as published.
BOILED CUSTARD 1 quart fresh sweet milk. 5 eggs. 1 cup sugar. J teaspoon salt. 1 teaspoon essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.