vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custards
From The new home cook book, 1896
Serves 3
Another way: instead of boiling, put the mixture into cups; set them in a dripping pan half full of water and bake in the oven till done.
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
536Calories
23 gProtein
66 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein23 g
Carbohydrates66 g
Fiber0 g
Sugars66 g
Total Fat20 g
Saturated Fat9.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol411 mg
Sodium266 mg
Potassium629 mg
Calcium456 mg
Iron1.8 mg
Magnesium51 mg
Phosphorus526 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A264 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate47 mcg
Choline352 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 93. The excerpt below is the record exactly as published.
CUSTARDS, CREAMS, ETC. " They serve up salmon, venison and wild boars, By hundreds, dozens and by scores, Hogsheads of honey, kilderkins of mustard, Plum puddings, pancakes, apple pies and custard,'* MES. GEAYE'S CUSTAEDS. Six eggs, one quart milk, three-fourths cup sugar, one teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.