Boiled Custard
From Raleigh recipe book, 1925
Presented as published in 1925. 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
1226Calories
48 gProtein
124 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories1226 kcal
Protein48 g
Carbohydrates124 g
Fiber0 g
Sugars122 g
Total Fat61 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium371 mg
Potassium1464 mg
Calcium1200 mg
Iron0.1 mg
Magnesium116 mg
Phosphorus985 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E6.2 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water912 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 28. The excerpt below is the record exactly as published.
BOILED CUSTARD 1 quart milk 1 rounded teaspoon corn starch Yolks of 6 eggs Virginia Dare vanilla to taste 6 tablespoons sugar (level)
Cook this with the app: pantry check, scaling, and the assistant.