vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cup Custard
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
To test, insert a knife; if it comes out clean, custard is cooked.
Presented as published in 1901. 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
532Calories
29 gProtein
48 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein29 g
Carbohydrates48 g
Fiber0 g
Sugars49 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium10027 mg
Potassium872 mg
Calcium662 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus690 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water506 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 55. The excerpt below is the record exactly as published.
Cup Custard. — Scald one pint milk. Beat two eggs, add the milk, sprinkle of salt and two tablespoonfuls sugar, and stir until the sugar dissolves. If desired, a little nutmeg may be added
Cook this with the app: pantry check, scaling, and the assistant.