Bread and Butter Custard

Name: Bread and Butter Custard
Ingredients: Beat two eggs, without separating; add four tablespoonfuls of sugar; and a pint of milk; add a grating of nutmeg; cover the top with buttered bread

From Left overs, 1898

Presented as published in 1898. 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

723Calories

32 gProtein

90 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories723 kcal

Protein32 g

Carbohydrates90 g

Fiber1.4 g

Sugars76 g

Total Fat27 g

Saturated Fat12 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol430 mg

Sodium508 mg

Potassium937 mg

Calcium705 mg

Iron3 mg

Magnesium88 mg

Phosphorus747 mg

Zinc3.8 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D6.7 mcg

Vitamin C0.1 mg

Vitamin A316 mcg

Vitamin E1.4 mg

Vitamin K2 mcg

Vitamin B60.5 mg

Vitamin B123.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)2.5 mg

Folate73 mcg

Choline387 mg

Caffeine0 mg

Water513 g

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 10. The excerpt below is the record exactly as published.

Bread and Butter Custard Beat two eggs, without separating, until light, add four tablespoonfuls of sugar and a pint of milk, mix and add a grating of nutmeg

Cook this with the app: pantry check, scaling, and the assistant.