Custard Pudding

Name: Custard Pudding
Ingredients: 1 1/2 pints milk; 4 eggs; 1 cup sugar; 2 teaspoons extract vanilla; pinch of salt

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

1525Calories

49 gProtein

237 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1525 kcal

Protein49 g

Carbohydrates237 g

Fiber0 g

Sugars238 g

Total Fat43 g

Saturated Fat20 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.6 g

Omega-30.2 g

Cholesterol832 mg

Sodium565 mg

Potassium1390 mg

Calcium1014 mg

Iron3.6 mg

Magnesium113 mg

Phosphorus1135 mg

Zinc5.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A554 mcg

Vitamin E2.5 mg

Vitamin K0.6 mcg

Vitamin B60.8 mg

Vitamin B125.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)1 mg

Folate94 mcg

Choline718 mg

Caffeine0 mg

Water801 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 47. The excerpt below is the record exactly as published.

Custard Pudding. — IMj pints milk, 4 eggs, 1 cup sugar, 2 teaspoons extract vanilla, and pinch of salt

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