Custard

Name: Custard
Ingredients: 2 breakfast cupfuls of Milk.; 2 Eggs.; 1 dessert spoonful of Corn Flour.; 1 table-spoonful of Sugar.; 2 Bay Leaves.; Ground Cinnamon.

From Household cookery and laundry work, 1882

Can be served in cups or glasses.

Presented as published in 1882. 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

515Calories

29 gProtein

43 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories515 kcal

Protein29 g

Carbohydrates43 g

Fiber0.6 g

Sugars36 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol430 mg

Sodium328 mg

Potassium886 mg

Calcium664 mg

Iron2.5 mg

Magnesium74 mg

Phosphorus699 mg

Zinc3.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.7 mcg

Vitamin C0.5 mg

Vitamin A319 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B123.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1.1 mg

Folate61 mcg

Choline381 mg

Caffeine0 mg

Water506 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 35. The excerpt below is the record exactly as published.

CUSTARD To use with Stewed Prunes or other Stewed Fruit. 2 breakfast cupfuls of Milk. 2 Eggs. 1 dessert spoonful of Corn Flour. 1 table-spoonful of Sugar. 2 Bay Leaves. Ground Cinnamon.

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