Common Custard

Name: Common Custard
Ingredients: Beat either four or five fresh eggs light; into a quart of milk; sweeten to taste; flavor with a spoonful of peach-water, or extract of lemon; and half a teaspoonful of salt

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Check for doneness by inserting a teaspoon handle.

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

621Calories

32 gProtein

47 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories621 kcal

Protein32 g

Carbohydrates47 g

Fiber0 g

Sugars48 g

Total Fat31 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol117 mg

Sodium1538 mg

Potassium1481 mg

Calcium1201 mg

Iron0 mg

Magnesium118 mg

Phosphorus985 mg

Zinc4.1 mg

Copper0 mg

Manganese0 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.1 mg

Folate0 mcg

Choline174 mg

Caffeine0 mg

Water865 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 71. The excerpt below is the record exactly as published.

COMMON CUSTARD. Beat either four or five fresh eggs light; into a quart of milk; sweeten to taste; flav spoonful of peach-water, or extract of lemt and half a teaspoonful of salt

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