Custard in Cups

Name: Custard in Cups
Ingredients: I pint of Milk; 4 Eggs; 3 oz. White Sugar; ao drops of Vanilla; Cinnamon, or ao drops of Vanilla

From Hilda's "where is it?" of recipes, 1891

Sufficient for eight glasses.

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

928Calories

41 gProtein

112 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories928 kcal

Protein41 g

Carbohydrates112 g

Fiber0.1 g

Sugars112 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol802 mg

Sodium516 mg

Potassium1024 mg

Calcium713 mg

Iron3.5 mg

Magnesium84 mg

Phosphorus890 mg

Zinc4.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D8.7 mcg

Vitamin C0 mg

Vitamin A476 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B124.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.7 mg

Folate94 mcg

Choline675 mg

Caffeine0 mg

Water584 g

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 21. The excerpt below is the record exactly as published.

CUSTARD IN CUPS. Ingredients. I pint of Milk. Cinnamon, or ao drops of Vanilla 4 Eggs. Essence. 3 oz. White Sugar

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