Boiled Custard
From Luncheons, breakfasts, simple dinners and carving, 1905
Many add peach leaves or citrus peels for flavor.
Presented as published in 1905. 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
1788Calories
70 gProtein
248 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories1788 kcal
Protein70 g
Carbohydrates248 g
Fiber0 g
Sugars249 g
Total Fat60 g
Saturated Fat28 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.8 g
Omega-30.2 g
Cholesterol1233 mg
Sodium798 mg
Potassium1880 mg
Calcium1369 mg
Iron5.4 mg
Magnesium153 mg
Phosphorus1578 mg
Zinc8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A792 mcg
Vitamin E3.6 mg
Vitamin K0.9 mcg
Vitamin B61.1 mg
Vitamin B127.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.7 mg
Niacin (B3)1.2 mg
Folate141 mcg
Choline1056 mg
Caffeine0 mg
Water1087 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 25. The excerpt below is the record exactly as published.
Boiled Custard — Put a quart of milk on. When hot, have ready well, beaten together, one cup of sugar and six eggs. Stir in gradually. Then stir all the time until it comes to a boil or thickens well, and no longer, or it will curdle. When cold, flavor to taste. Many people boil peach leaves or lemon rind, orange peels in the milk, then remove, adding the egg and sugar. Always add a little salt
Cook this with the app: pantry check, scaling, and the assistant.