vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Burned Custard
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
559Calories
31 gProtein
50 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories559 kcal
Protein31 g
Carbohydrates50 g
Fiber0 g
Sugars50 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol634 mg
Sodium365 mg
Potassium730 mg
Calcium495 mg
Iron2.8 mg
Magnesium56 mg
Phosphorus626 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A327 mcg
Vitamin E1.7 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.5 mg
Folate78 mcg
Choline221 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 104. The excerpt below is the record exactly as published.
Burned Custard CUSTARDS Gooseberry Custard stirring constantly while so doing. When well mixed, return to the ket- tle immediately, and to the fire. Stir rapidly until the custard is properly thickened. Remove from the fire, and set in a cool place. It is good only when perfectly cold. Vanilla is the generally admired seasoning, but lemon is grateful to most tastes. Burned Custard. — Fill a glass bowl nearly full with three pints of nice, boiled custard. Beat until perfectly light the whites of six eggs. To each egg allow one table-spoonful of pul- verized white sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.