vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cup Custards
From The Institute cook book, 1913
Serves 4
Overcooking will make the custard watery.
Presented as published in 1913. 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
153Calories
7 gProtein
16 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein6.7 g
Carbohydrates16 g
Fiber1.3 g
Sugars13 g
Total Fat7.1 g
Saturated Fat3.2 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium218 mg
Potassium91 mg
Calcium40 mg
Iron1.1 mg
Magnesium17 mg
Phosphorus112 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0.2 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate28 mcg
Choline148 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 80. The excerpt below is the record exactly as published.
CUP CUSTARDS 4 cups scalded milk 4 tablespoons sugar 4 eggs 1/4 teaspoon salt Grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.