Custard (No. 2)
From Choice cookery, 1888
Presented as published in 1888. 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
1309Calories
29 gProtein
249 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories1309 kcal
Protein29 g
Carbohydrates249 g
Fiber0 g
Sugars250 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium329 mg
Potassium874 mg
Calcium658 mg
Iron1.9 mg
Magnesium71 mg
Phosphorus690 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water506 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 48. The excerpt below is the record exactly as published.
CUSTARD (No. 2). 1 pint milk I 2 eggs £ lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.