Custard Pudding
From Hilda's "where is it?" of recipes, 1891
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
383Calories
25 gProtein
26 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories383 kcal
Protein25 g
Carbohydrates26 g
Fiber0 g
Sugars26 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium284 mg
Potassium277 mg
Calcium112 mg
Iron3.5 mg
Magnesium24 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 63. The excerpt below is the record exactly as published.
Take four eggs ; whisk well in an ordinary-sized pie- dish; take either new or boiled milk; add two large spoon- fuls of white crystallised sugar, a few drops of vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.