Custard Pudding
From What to Have for Dinner, 1905
Presented as published in 1905. 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
1119Calories
16 gProtein
225 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1119 kcal
Protein16 g
Carbohydrates225 g
Fiber0 g
Sugars226 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium772 mg
Potassium762 mg
Calcium604 mg
Iron0.1 mg
Magnesium61 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water439 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 22. The excerpt below is the record exactly as published.
CUSTARD PUDDING. 18 lady fingers Yolks 4 eggs Apricot marmalade 4 cup sugar 2 cups milk 4 teaspoon salt 4 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.