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Custard Pudding, Baked

Name: Custard Pudding, Baked
Yield: 1 servings
Ingredients: One pint of milk; two dessertspoonfuls of loaf or castor sugar; four eggs

From Soyer's standard cookery, 1912

Serves 1

Presented as published in 1912. 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

611Calories

41 gProtein

32 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories611 kcal

Protein41 g

Carbohydrates32 g

Fiber0 g

Sugars33 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol802 mg

Sodium469 mg

Potassium1007 mg

Calcium712 mg

Iron3.5 mg

Magnesium82 mg

Phosphorus888 mg

Zinc4.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D8.7 mcg

Vitamin C0 mg

Vitamin A476 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B124.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.7 mg

Folate94 mcg

Choline675 mg

Caffeine0 mg

Water582 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 181. The excerpt below is the record exactly as published.

Custard Pudding, Baked. INGREDIENTS. — One pint of milk, two dessertspoonfuls of loaf or castor sugar, four eggs

Cook this with the app: pantry check, scaling, and the assistant.