Custard
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Stir continuously to avoid lumps.
Presented as published in 1880. 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
717Calories
49 gProtein
36 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories717 kcal
Protein49 g
Carbohydrates36 g
Fiber0.4 g
Sugars35 g
Total Fat41 g
Saturated Fat18 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.4 g
Omega-30.1 g
Cholesterol995 mg
Sodium565 mg
Potassium1156 mg
Calcium807 mg
Iron5.1 mg
Magnesium95 mg
Phosphorus1038 mg
Zinc5.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D9.7 mcg
Vitamin C1.2 mg
Vitamin A575 mcg
Vitamin E2.9 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B124.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)0.8 mg
Folate122 mcg
Choline839 mg
Caffeine0 mg
Water625 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 147. The excerpt below is the record exactly as published.
custards. In making ordinary custards five eggs are generally added to a pint of milk, though four are as a rule amply suffi- cient. Before adding the eggs dissolve in the milk a tablespoonful of condensed milk, and boil three or four bay -leave
Cook this with the app: pantry check, scaling, and the assistant.