vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Custards
From The economical cook book, 1905
Serves 6
Brandy or wine can be added for improvement.
Presented as published in 1905. 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
105Calories
9 gProtein
4 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein8.7 g
Carbohydrates3.8 g
Fiber2.2 g
Sugars1 g
Total Fat6.4 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol248 mg
Sodium96 mg
Potassium122 mg
Calcium68 mg
Iron1.4 mg
Magnesium11 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C22 mg
Vitamin A107 mcg
Vitamin E0.8 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate34 mcg
Choline198 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 94. The excerpt below is the record exactly as published.
Boiled Custards. Boil a quart of new milk, with the peel of a lemon cat very Ihin and a stick of cinnamon * be careful not to let the milk 198 COOKERY FROM EXPERIENCE. boil over ; then set it where it will simmer for ten minutes. Beat the yolks of eight and the whites of four eggs separately and then together, ponr the milk into them, a little at a time, beating all the while ; set it on the fire again, with sugar to your taste
Cook this with the app: pantry check, scaling, and the assistant.