Custard Sauce
From Berridge House recipe book, 1910
Presented as published in 1910. 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
243Calories
14 gProtein
18 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein14 g
Carbohydrates18 g
Fiber0.2 g
Sugars16 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol215 mg
Sodium164 mg
Potassium442 mg
Calcium328 mg
Iron0.9 mg
Magnesium37 mg
Phosphorus352 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline191 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 44. The excerpt below is the record exactly as published.
Custard Sauce 1 egg, 1 teaspoonful cornflour, I dessertspoonful sugar, \ pint milk
Cook this with the app: pantry check, scaling, and the assistant.