Custard for Puddings
From Home dissertations, 1891
Can be used on puddings, fruit pies, or served cold with nutmeg.
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
402Calories
21 gProtein
24 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories402 kcal
Protein21 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol426 mg
Sodium202 mg
Potassium768 mg
Calcium643 mg
Iron0.9 mg
Magnesium60 mg
Phosphorus625 mg
Zinc2.8 mg
Copper0 mg
Manganese0 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A285 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate50 mcg
Choline366 mg
Caffeine0 mg
Water447 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 144. The excerpt below is the record exactly as published.
CUSTARD FOR PUDDINGS. Heat in a saucepan till nearly boiling a pint of new milk; beat together in a basin the yolks of two eggs, a little cream and some pulverized loaf-sugar
Cook this with the app: pantry check, scaling, and the assistant.