Boiled Custard
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
1304Calories
70 gProtein
122 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories1304 kcal
Protein70 g
Carbohydrates122 g
Fiber0 g
Sugars123 g
Total Fat60 g
Saturated Fat28 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.8 g
Omega-30.2 g
Cholesterol1233 mg
Sodium797 mg
Potassium1878 mg
Calcium1368 mg
Iron5.3 mg
Magnesium152 mg
Phosphorus1578 mg
Zinc8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A792 mcg
Vitamin E3.6 mg
Vitamin K0.9 mcg
Vitamin B61.1 mg
Vitamin B127.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.7 mg
Niacin (B3)1.2 mg
Folate141 mcg
Choline1056 mg
Caffeine0 mg
Water1087 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 16. The excerpt below is the record exactly as published.
BOILED CUSTARD. Six eggs, one quart milk, six tablespoons ; suga
Cook this with the app: pantry check, scaling, and the assistant.