vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cup Custard with Vanilla
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 5
A variety of custards may be made by adding chocolate, coffee, orange or lemon rind or extracts, nuts or almonds, etc. Serve iced, plain, or with whipped cream.
Presented as published in 1907. 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
405Calories
13 gProtein
68 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories405 kcal
Protein13 g
Carbohydrates68 g
Fiber0 g
Sugars68 g
Total Fat9.7 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium2083 mg
Potassium140 mg
Calcium58 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 83. The excerpt below is the record exactly as published.
CUP CUSTARD WITH VANILLA. 2 quarts of rich milk, I2 ozs. of sugar, 10 eggs, vanilla extract. Beat eggs and sugar and add the warmed milk; add flavor and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.