vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Boiled Custard No. 5
From The art of cookery, 1899
Serves 1
Vanilla is the most delicate flavoring for creams and custards.
Presented as published in 1899. 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
630Calories
20 gProtein
107 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein20 g
Carbohydrates107 g
Fiber0 g
Sugars101 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium214 mg
Potassium220 mg
Calcium86 mg
Iron3.1 mg
Magnesium20 mg
Phosphorus305 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate83 mcg
Choline441 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 111. The excerpt below is the record exactly as published.
Boiled Custard No. 5. — Mix together half a cup of granulated sugar, a pinch of salt, and a tablespoonful of flour. Add to a pint of boiling milk, let simmer five minutes, then add three eggs
Cook this with the app: pantry check, scaling, and the assistant.