vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Pudding
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
677Calories
23 gProtein
82 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein23 g
Carbohydrates82 g
Fiber0.1 g
Sugars79 g
Total Fat28 g
Saturated Fat14 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol523 mg
Sodium265 mg
Potassium791 mg
Calcium658 mg
Iron1.4 mg
Magnesium62 mg
Phosphorus681 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A319 mcg
Vitamin E1.4 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.7 mg
Folate67 mcg
Choline440 mg
Caffeine0 mg
Water455 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 81. The excerpt below is the record exactly as published.
CUSTARD PUDDING — Line a baking dish with slices of sponge cake. Make a boiled custard with four cups of milk and the yolks of five eggs, one-half cup of sugar and flavored with vanilla
Cook this with the app: pantry check, scaling, and the assistant.