Boiled Custard
From Jane Hamilton's recipes, 1909
Boiled puddings or dumplings are put on to boil in boiling water.
Presented as published in 1909. 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
2605Calories
130 gProtein
339 gCarbs
80 gFat
Full nutrition (34 nutrients)
Calories2605 kcal
Protein130 g
Carbohydrates339 g
Fiber0 g
Sugars49 g
Total Fat80 g
Saturated Fat32 g
Monounsaturated Fat23 g
Polyunsaturated Fat9.6 g
Omega-30.3 g
Cholesterol1791 mg
Sodium1017 mg
Potassium2595 mg
Calcium1522 mg
Iron29 mg
Magnesium270 mg
Phosphorus2282 mg
Zinc13 mg
Copper0.9 mg
Manganese3 mg
Vitamin D18 mcg
Vitamin C0 mg
Vitamin A1032 mcg
Vitamin E5.2 mg
Vitamin K1.4 mcg
Vitamin B61.6 mg
Vitamin B129.3 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)5.1 mg
Niacin (B3)27 mg
Folate813 mcg
Choline1497 mg
Caffeine0 mg
Water1239 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 29. The excerpt below is the record exactly as published.
a little salt. Beat the eggs well, then stir in the flour, then pour on the milk. Rub a little butter free of salt on the sides of a deep dish in which the pudding is to be baked. Bake for rather more than an hour with a quick heat. Serve up hot with cream sauce. This pudding is to be baked immediately after making or (t28) JANE HAMILTON'S RECIPES the flour will settle to the bottom and make it heavy. 999 CUSTARD, BOILED. Beat the yolks and whites of nine eggs separately. When they are sufficiently beaten put them together and add three- quarters of a quart of flour and a quart of milk
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