Cup Custard

Name: Cup Custard
Ingredients: one pint of milk; yolks of two eggs; four tablespoons of sugar; one quarter teaspoon of salt; the whites of the eggs

From The school kitchen textbook, 1915

Use fresh unskimmed milk. Avoid over-baking.

Presented as published in 1915. 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

595Calories

21 gProtein

74 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories595 kcal

Protein21 g

Carbohydrates74 g

Fiber0 g

Sugars74 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol426 mg

Sodium785 mg

Potassium769 mg

Calcium644 mg

Iron1 mg

Magnesium60 mg

Phosphorus625 mg

Zinc2.8 mg

Copper0 mg

Manganese0 mg

Vitamin D6.5 mcg

Vitamin C0 mg

Vitamin A285 mcg

Vitamin E1.1 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.5 mg

Folate50 mcg

Choline366 mg

Caffeine0 mg

Water447 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 73. The excerpt below is the record exactly as published.

Cup Custard Scald one pint of milk. Beat yolks of two eggs until smooth ; add four tablespoons of sugar, one quarter teaspoon of salt, and then the whites of the eggs

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