vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard (Baked)
From Recipes for the million, 1891
Serves 6
Presented as published in 1891. 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
74Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein6.3 g
Carbohydrates1 g
Fiber0.4 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium73 mg
Calcium36 mg
Iron0.9 mg
Magnesium6.5 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 56. The excerpt below is the record exactly as published.
CUSTARD (BAKED). — Boil cinnamon and mace in a pint of cream or new milk. Strain, and when cold mix it well with six eggs, a spoonful of orange-flower water, with sugar and nutmeg to taste. Pour into cups and bake in a slow oven for about half an hour. CUSTARD (BOILED), A Rich. — Boil a quart of cream with a stick of cinnamon
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