Custard

Name: Custard
Ingredients: 2 cups milk; 4 tablespoons sugar; 1 tablespoon flour; 3 egg yolks; 2 egg whites; 2 teaspoons sugar; 2 tablespoons cold water; Nutmeg

From Twenty lessons in domestic science, 1916

Be careful not to overcook the meringues.

Presented as published in 1916. 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

750Calories

31 gProtein

89 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories750 kcal

Protein31 g

Carbohydrates89 g

Fiber0 g

Sugars82 g

Total Fat31 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium187 mg

Potassium743 mg

Calcium602 mg

Iron0.5 mg

Magnesium61 mg

Phosphorus501 mg

Zinc2.1 mg

Copper0 mg

Manganese0.1 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)1.2 mg

Niacin (B3)1 mg

Folate13 mcg

Choline87 mg

Caffeine0 mg

Water538 g

As published

This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 30. The excerpt below is the record exactly as published.

Custard (Cooking School) 2 cups milk 4 tablespoons sugar 1 tablespoon flour 3 egg yolks Nutmeg 2 egg whites 2 teaspoons sugar 2 tablespoons cold water

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