Boiled Custard
From Chambers's cookery for young housewives, 1894
When time permits, the milk, eggs, &c., may be put into a jug or jar placed in a saucepan of hot water over the fire, and the contents of the jar stirred until thick.
Presented as published in 1894. 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
633Calories
35 gProtein
56 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein35 g
Carbohydrates56 g
Fiber0.1 g
Sugars56 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium480 mg
Potassium954 mg
Calcium684 mg
Iron2.6 mg
Magnesium78 mg
Phosphorus792 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.7 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 63. The excerpt below is the record exactly as published.
BOILED CUSTARD. i pint milk. I 3 eggs. J stick cinnamon. I 1 oz. sugar
Cook this with the app: pantry check, scaling, and the assistant.