vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Custard
From Dora's cook book, 1888
Serves 3
Presented as published in 1888. 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
677Calories
27 gProtein
91 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein27 g
Carbohydrates91 g
Fiber0 g
Sugars92 g
Total Fat23 g
Saturated Fat10 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol535 mg
Sodium314 mg
Potassium673 mg
Calcium475 mg
Iron2.4 mg
Magnesium55 mg
Phosphorus592 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.8 mcg
Vitamin C0 mg
Vitamin A317 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.4 mg
Folate63 mcg
Choline450 mg
Caffeine0 mg
Water388 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 66. The excerpt below is the record exactly as published.
BOILED CUSTARD. One quart milk, eight eggs, one-half pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.