vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Pudding, Steamed
From Soyer's standard cookery, 1912
Serves 2
A very nice pudding may be made with the same quantity of milk, half the quantity of sugar, and two eggs, but it must be served in the bowl.
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
384Calories
27 gProtein
17 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein27 g
Carbohydrates17 g
Fiber0 g
Sugars17 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium306 mg
Potassium576 mg
Calcium384 mg
Iron2.6 mg
Magnesium47 mg
Phosphorus543 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 2 servings.
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, Steamed. INGREDIENTS. — One pint of milk, two dessertspoonfuls of castor sugar, six eggs, a few drops of essence of vanilla or other flavoring
Cook this with the app: pantry check, scaling, and the assistant.