Custard (Invalid)
From Domestic cookery, 1886
Presented as published in 1886. 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
380Calories
22 gProtein
27 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein22 g
Carbohydrates27 g
Fiber0 g
Sugars28 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium256 mg
Potassium800 mg
Calcium628 mg
Iron0.9 mg
Magnesium64 mg
Phosphorus591 mg
Zinc2.7 mg
Copper0 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 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)0.5 mg
Folate24 mcg
Choline234 mg
Caffeine0 mg
Water467 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 62. The excerpt below is the record exactly as published.
CUSTARD (Invalid). i pint milk 1 egg 1 teaspoonful sugar A pinch of salt A dust of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.