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Custard Pudding
From Dora's cook book, 1888
Serves 1
Serve with cream sauce.
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
586Calories
35 gProtein
50 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein35 g
Carbohydrates50 g
Fiber0 g
Sugars38 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat9 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol805 mg
Sodium379 mg
Potassium666 mg
Calcium417 mg
Iron4.4 mg
Magnesium57 mg
Phosphorus662 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A398 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.5 mg
Folate119 mcg
Choline631 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 46. The excerpt below is the record exactly as published.
CUSTARD PUDDING. Three teaspoonfuls butter, two tablespoons flour, two tablespoons sugar, four eggs, one cup milk
Cook this with the app: pantry check, scaling, and the assistant.