Custard

Name: Custard
Ingredients: One pint of milk; a little salt; yolks of three eggs; one-half cup sugar; two tablespoons corn starch; flavor with vanilla and lemon

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

1199Calories

24 gProtein

150 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1199 kcal

Protein24 g

Carbohydrates150 g

Fiber0.1 g

Sugars136 g

Total Fat31 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium197 mg

Potassium882 mg

Calcium612 mg

Iron0.2 mg

Magnesium71 mg

Phosphorus500 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E3.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)0.9 mg

Folate0 mcg

Choline87 mg

Caffeine0 mg

Water510 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 18. The excerpt below is the record exactly as published.

CUSTARD. One pint of milk, a little salt, yolks of three eggs, one-half cup sugar, two tablespoons corn starch ; flavor with vanilla and lemon

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