Boiled Custard

Name: Boiled Custard
Ingredients: One pint milk; 2 egg yolks; four tablespoons sugar; few grains salt; one-half teaspoon lemon or vanilla

From Durham cook book ..., 1921

Recipe by Mrs. J. B. Riggs.

Presented as published in 1921. 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

602Calories

21 gProtein

74 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories602 kcal

Protein21 g

Carbohydrates74 g

Fiber0 g

Sugars74 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol426 mg

Sodium202 mg

Potassium773 mg

Calcium644 mg

Iron1 mg

Magnesium60 mg

Phosphorus625 mg

Zinc2.8 mg

Copper0 mg

Manganese0 mg

Vitamin D6.5 mcg

Vitamin C0 mg

Vitamin A285 mcg

Vitamin E1.1 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.5 mg

Folate50 mcg

Choline366 mg

Caffeine0 mg

Water448 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 59. The excerpt below is the record exactly as published.

boiled custard. — Mrs. J. B. Eiggs. BOILED CL'STAED. One pint milk, 2 egg yolks, four tablespoons sugar, few grains salt, one-half teaspoon lemon or vanilla

Cook this with the app: pantry check, scaling, and the assistant.