vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Custard
From Boston Cooking-School cook book, 1896
Serves 1
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
352Calories
17 gProtein
2 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein17 g
Carbohydrates2.4 g
Fiber0 g
Sugars1.5 g
Total Fat30 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.7 mg
Sodium9712 mg
Potassium48 mg
Calcium43 mg
Iron0.1 mg
Magnesium3.9 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E5.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0 mg
Folate0 mcg
Choline5.4 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 55. The excerpt below is the record exactly as published.
EGG CUSTARD 2 egg yolks Few grains salt 2 tablespoons milk
Cook this with the app: pantry check, scaling, and the assistant.