Custard
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
4124Calories
82 gProtein
263 gCarbs
307 gFat
Full nutrition (34 nutrients)
Calories4124 kcal
Protein82 g
Carbohydrates263 g
Fiber0 g
Sugars237 g
Total Fat307 g
Saturated Fat168 g
Monounsaturated Fat69 g
Polyunsaturated Fat7.5 g
Omega-30.2 g
Cholesterol2113 mg
Sodium922 mg
Potassium2264 mg
Calcium1527 mg
Iron6.2 mg
Magnesium172 mg
Phosphorus1832 mg
Zinc9.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A794 mcg
Vitamin E4 mg
Vitamin K18 mcg
Vitamin B61.3 mg
Vitamin B127.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2.6 mg
Niacin (B3)1.5 mg
Folate165 mcg
Choline1159 mg
Caffeine0 mg
Water1319 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 12. The excerpt below is the record exactly as published.
Custard. Mrs. Sheldon One and one half pints milk, the same of cream, one cup sugar, seven eggs, a little salt, nutmeg on top
Cook this with the app: pantry check, scaling, and the assistant.