Custard Pudding
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Serve warm or chilled.
Presented as published in 1904. 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
866Calories
47 gProtein
104 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories866 kcal
Protein47 g
Carbohydrates104 g
Fiber0 g
Sugars101 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium427 mg
Potassium416 mg
Calcium169 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus594 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 14. The excerpt below is the record exactly as published.
custard pud- ding is this : beat until very light the yolks of six eggs and seven tablespoonfuls of sugar. Pour slowly on them a quart of hot milk, in which is a small pinch of salt ; fill buttered custard- cups with the mixture, set in a pan of hot water and bake until set, then draw to the door of the oven and quickly dot the surface of each custard with currant- jelly, raspberry-jam or other favorite and convenient substitute; cover with a meringue made of the whites of three eggs and a tablespoonful and a half of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.