vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Custard
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Do not stir the egg into hot milk to avoid curdling.
Presented as published in 1884. 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
659Calories
35 gProtein
61 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein35 g
Carbohydrates61 g
Fiber0 g
Sugars62 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium5249 mg
Potassium943 mg
Calcium687 mg
Iron2.7 mg
Magnesium77 mg
Phosphorus789 mg
Zinc4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 202. The excerpt below is the record exactly as published.
Boiled Custard. 1 pint milk. Yolks of 3 eggs. 3 tablespoonfuls sugar. % saltspoonful salt. % teaspoonful vanilla
Cook this with the app: pantry check, scaling, and the assistant.