vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Custard
From Royal Victoria cook book, 1900
Serves 2
Recipe attributed to A. Lewis.
Presented as published in 1900. 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
618Calories
22 gProtein
88 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein22 g
Carbohydrates88 g
Fiber0.1 g
Sugars74 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium258 mg
Potassium802 mg
Calcium628 mg
Iron1 mg
Magnesium65 mg
Phosphorus593 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline234 mg
Caffeine0 mg
Water469 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 37. The excerpt below is the record exactly as published.
BOILED CUSTARD.—Four tablespoons of the corn starch to 1 quart of milk. Mix the corn starch with a small quantity of the milk, beat up two eggs, heat the re- mainder of the milk to near boiling, then add the mixed corn starch, the eggs, 8 tablespoons of sugar
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