Boiled Custard

Name: Boiled Custard
Ingredients: twelve eggs; a pint and a half of milk; half a pound of sugar; a tablespoonful of vanilla; a sherry-glass of rum

From French dishes for American tables, 1886

Presented as published in 1886. 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

2209Calories

100 gProtein

266 gCarbs

81 gFat

Full nutrition (34 nutrients)

Calories2209 kcal

Protein100 g

Carbohydrates266 g

Fiber0 g

Sugars265 g

Total Fat81 g

Saturated Fat32 g

Monounsaturated Fat27 g

Polyunsaturated Fat12 g

Omega-30.3 g

Cholesterol2320 mg

Sodium1133 mg

Potassium1949 mg

Calcium1239 mg

Iron11 mg

Magnesium161 mg

Phosphorus1927 mg

Zinc11 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D19 mcg

Vitamin C0 mg

Vitamin A1194 mcg

Vitamin E6.7 mg

Vitamin K1.8 mcg

Vitamin B61.5 mg

Vitamin B129.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.8 mg

Niacin (B3)1.3 mg

Folate282 mcg

Choline1894 mg

Caffeine0 mg

Water1109 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 84. The excerpt below is the record exactly as published.

Boiled Custard. Put in a saucepan twelve eggs, to which mix gradually a pint and a half of milk ; add half a pound of sugar, a tablespoonful of vanilla, and a sherry-glass of rum

Cook this with the app: pantry check, scaling, and the assistant.