vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Custard
From How we cook in Tennessee .., 1906
Serves 2
For half gallon of custard use seven yolks and three whites, reserving four whites to froth for the top.
Presented as published in 1906. 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
592Calories
32 gProtein
55 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein32 g
Carbohydrates55 g
Fiber0 g
Sugars55 g
Total Fat28 g
Saturated Fat13 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol523 mg
Sodium363 mg
Potassium904 mg
Calcium670 mg
Iron2.2 mg
Magnesium73 mg
Phosphorus740 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.2 mcg
Vitamin C0 mg
Vitamin A356 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B123.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.6 mg
Folate59 mcg
Choline454 mg
Caffeine0 mg
Water525 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 139. The excerpt below is the record exactly as published.
Boiled Custard— One quart milk, five eggs, five tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.