Custard Pudding
From Home dissertations, 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
1111Calories
70 gProtein
72 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories1111 kcal
Protein70 g
Carbohydrates72 g
Fiber0 g
Sugars73 g
Total Fat60 g
Saturated Fat28 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.8 g
Omega-30.2 g
Cholesterol1233 mg
Sodium797 mg
Potassium1877 mg
Calcium1367 mg
Iron5.3 mg
Magnesium152 mg
Phosphorus1578 mg
Zinc8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A792 mcg
Vitamin E3.6 mg
Vitamin K0.9 mcg
Vitamin B61.1 mg
Vitamin B127.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.7 mg
Niacin (B3)1.2 mg
Folate141 mcg
Choline1056 mg
Caffeine0 mg
Water1087 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 142. The excerpt below is the record exactly as published.
CUSTARD PUDDING. Six eggs, one quart milk, six teaspoons sugar, heaped, salt and nutmeg to taste
Cook this with the app: pantry check, scaling, and the assistant.