vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard without Eggs
From Tried favourites cookery book, 1909
Serves 4
Delicious with various desserts.
Presented as published in 1909. 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
479Calories
3 gProtein
19 gCarbs
44 gFat
Full nutrition (31 nutrients)
Calories479 kcal
Protein2.8 g
Carbohydrates19 g
Fiber0 g
Sugars15 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0 g
Cholesterol131 mg
Sodium29 mg
Potassium128 mg
Calcium81 mg
Iron0 mg
Magnesium8 mg
Phosphorus77 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A3.1 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 108. The excerpt below is the record exactly as published.
Custard without Eggs. 1 pint of new Milk or Cream, 2 O’Z. (or else 11 or 12 lumps) of Sugar, and 1 packet* of Bird^s Custard Powde
Cook this with the app: pantry check, scaling, and the assistant.