vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Custard
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Custard can be flavored with various extracts or ingredients.
Presented as published in 1914. 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
473Calories
20 gProtein
31 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein20 g
Carbohydrates31 g
Fiber0 g
Sugars31 g
Total Fat29 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium2518 mg
Potassium368 mg
Calcium302 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E4.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 17. The excerpt below is the record exactly as published.
BOILED CUSTARD. 1 pint milk % saltspoon salt yolks 3 eggs % teaspoon vanilla 3 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.