vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Soft Custard
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Recipe by Mrs. E. C. Shevlin.
Presented as published in 1913. 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
584Calories
24 gProtein
38 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein24 g
Carbohydrates38 g
Fiber0 g
Sugars37 g
Total Fat37 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium9793 mg
Potassium371 mg
Calcium306 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus246 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 59. The excerpt below is the record exactly as published.
Boiled Soft Custard. Scald 1 cup milk. Beat yolks of 2 eggs with 2 small tablespoons of sugar and a pinch of salt. Pour the hot milk slowly over the mixture and stir in double boiler until smooth and thick ilke cream, add |/2 teaspoon vanilla.
Cook this with the app: pantry check, scaling, and the assistant.