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Boiled Custard No. 6
From The art of cookery, 1899
Serves 3
Serve as a dessert or sauce with other dishes.
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
868Calories
22 gProtein
90 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories868 kcal
Protein22 g
Carbohydrates90 g
Fiber1.7 g
Sugars57 g
Total Fat47 g
Saturated Fat11 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.9 g
Cholesterol59 mg
Sodium560 mg
Potassium168 mg
Calcium182 mg
Iron11 mg
Magnesium20 mg
Phosphorus97 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A147 mcg
Vitamin E6.2 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3 mg
Folate53 mcg
Choline17 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 3 servings.
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. 6. — To a pint of boiling water add three fourths of a cup of granulated sugar, two tablespoonfuls of flour, and a quarter of a teaspoonful of salt, well mixed together.. Simmer five minutes, add slowly the yolks of six eggs, beaten with two table- spoonfuls of cold water — stirring the mixture rapidly while adding the eggs — ^and as soon as it is delicately cooked, remove from the fire and pour from the sauce- pan. When cold add a teaspoonful of vanilla and a cup of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.