Boiled Custard
From Anson County cook book, 1928
Recipe by Mrs. T. L. Caudle.
Presented as published in 1928. 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
840Calories
32 gProtein
108 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories840 kcal
Protein32 g
Carbohydrates108 g
Fiber0 g
Sugars110 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium2705 mg
Potassium1471 mg
Calcium1202 mg
Iron0.1 mg
Magnesium117 mg
Phosphorus985 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water861 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 38. The excerpt below is the record exactly as published.
BOILED CUSTARD 5 eggs 1 level teaspoon salt 1 qt. fresh milk 1 teaspoon vanilla 5 heaping tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.