vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Brown Custard
From The national course in home economics, 1917
Serves 3
Mrs. Hamilton
Presented as published in 1917. 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
430Calories
22 gProtein
33 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories430 kcal
Protein22 g
Carbohydrates33 g
Fiber1.7 g
Sugars30 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol349 mg
Sodium244 mg
Potassium644 mg
Calcium463 mg
Iron1.7 mg
Magnesium65 mg
Phosphorus511 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.8 mcg
Vitamin C0.3 mg
Vitamin A238 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate46 mcg
Choline304 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 208. The excerpt below is the record exactly as published.
BROWN CUSTARD. Scald one quart of milk, but do not boil; beat five eggs light with three tablespoonfuls of sugar and pour upon them the hot milk. Mix well, adding nutmeg and flavoring extract to taste
Cook this with the app: pantry check, scaling, and the assistant.