Custard
From A handbook of home economics, 1912
Presented as published in 1912. 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
972Calories
32 gProtein
145 gCarbs
32 gFat
Full nutrition (30 nutrients)
Calories972 kcal
Protein32 g
Carbohydrates145 g
Sugars147 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium371 mg
Potassium1464 mg
Calcium1200 mg
Iron0.1 mg
Magnesium116 mg
Phosphorus984 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Water859 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 25. The excerpt below is the record exactly as published.
custard poured around the whip. The oven must be a moderate one or the whip will fall. Custard 4 egg yolks. Spk. salt. 1 pt. milk. Lemon flavoring. Yz c. sugar
Cook this with the app: pantry check, scaling, and the assistant.