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Custard (Boiled), Plain
From Recipes for the million, 1891
Serves 2
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
365Calories
22 gProtein
23 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories365 kcal
Protein22 g
Carbohydrates23 g
Fiber0 g
Sugars24 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium256 mg
Potassium805 mg
Calcium628 mg
Iron0.9 mg
Magnesium64 mg
Phosphorus592 mg
Zinc2.7 mg
Copper0 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0.9 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline234 mg
Caffeine0 mg
Water470 g
Estimated from matched ingredients across 2 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 (BOILED), Plain. — This is made like the rich custard, with the exception that milk is used instead of cream. Bay leaves, or half a dozen bitter almonds may be boiled with the milk instead of the spice and lemon peel. CUSTARD (LEMON). — Beat up the yolks of six or eight eggs till quite white ; add a pint of boiling water, the grated rinds of two lemons and the juice of the same ; sweeten to taste, and stir over the fire ; when sufficiently thick, add a glass of sherry and the same quantity of brandy ; give it a scald up, and pour into cups. Serve cold. CUSTARD PUDDING. — Boil a quart of new milk, stir in a little fine flour. Beat up the yolks of two or three eggs, according to size, sweeten with sugar, add a little grated nutmeg, and a teaspoonful of orange or lemon juice
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