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Custard in Cups
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
563Calories
20 gProtein
57 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein20 g
Carbohydrates57 g
Fiber1.4 g
Sugars44 g
Total Fat16 g
Saturated Fat6.5 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol394 mg
Sodium217 mg
Potassium508 mg
Calcium312 mg
Iron2.1 mg
Magnesium45 mg
Phosphorus401 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D3.8 mcg
Vitamin C0.1 mg
Vitamin A219 mcg
Vitamin E1.2 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.7 mg
Folate49 mcg
Choline327 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 108. The excerpt below is the record exactly as published.
Custard in Cups. Mix I'i breakfastcupful milk, 1 oz. rice flour, 2 oz. castor sugar, and 1 stick cinnamon. Bring to the boil, take out cinnamon ancl pour over 4 beaten eggs, stirring all the time. Add a few drops lemon or vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.