Custard (to serve with pudding)

Name: Custard (to serve with pudding)
Ingredients: One yolk of Egg; Quarter pint of Milk; One teaspoonful of Sugar; Quarter ounce of Cornflour

From Artizan recipes, 1896

Presented as published in 1896. 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

186Calories

11 gProtein

16 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories186 kcal

Protein11 g

Carbohydrates16 g

Fiber0.5 g

Sugars10 g

Total Fat8.9 g

Saturated Fat3.9 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol201 mg

Sodium118 mg

Potassium274 mg

Calcium178 mg

Iron1 mg

Magnesium27 mg

Phosphorus241 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate25 mcg

Choline170 mg

Caffeine0 mg

Water146 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 22. The excerpt below is the record exactly as published.

Custard. (TO SERVE WITH PUDDING.) Ifigredients. One yolk of Egg. Quarter pint of Milk. One teaspoonful of Sugar. Quarter ounce of Cornflour

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