Economic Custard
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
756Calories
45 gProtein
52 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories756 kcal
Protein45 g
Carbohydrates52 g
Fiber0.3 g
Sugars47 g
Total Fat41 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol489 mg
Sodium512 mg
Potassium1611 mg
Calcium1255 mg
Iron2.1 mg
Magnesium130 mg
Phosphorus1190 mg
Zinc5.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A472 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B126.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1.5 mg
Folate59 mcg
Choline468 mg
Caffeine0 mg
Water936 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 11. The excerpt below is the record exactly as published.
Economic Custard. Put 2 or 3 well beaten eggs to nearly 1 quart of milk, and add about 1 tablespoonful corn flour
Cook this with the app: pantry check, scaling, and the assistant.