vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Custard
From Scientific cooking with scientific methods, 1911
Serves 1
Too long cooking will cause it to curdle.
Presented as published in 1911. 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
686Calories
25 gProtein
102 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein25 g
Carbohydrates102 g
Fiber0 g
Sugars102 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium285 mg
Potassium285 mg
Calcium114 mg
Iron3.6 mg
Magnesium25 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 110. The excerpt below is the record exactly as published.
Boiled Custard. Yolks 4 eggs. H cup sugar. Pinch salt. 1 teaspoon vanilla. 2 cups hot milk
Cook this with the app: pantry check, scaling, and the assistant.