Egg Custard

Name: Egg Custard
Ingredients: Beat three eggs slightly.; add three-fourths cup milk.; one-half teaspoon salt.; one-eighth teaspoon pepper.; a few grains cayenne.; a few drops onion juice.

From What to Have for Dinner, 1905

Presented as published in 1905. 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

385Calories

27 gProtein

24 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories385 kcal

Protein27 g

Carbohydrates24 g

Fiber2.6 g

Sugars16 g

Total Fat20 g

Saturated Fat8.2 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol580 mg

Sodium1455 mg

Potassium704 mg

Calcium345 mg

Iron3 mg

Magnesium55 mg

Phosphorus526 mg

Zinc3 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D4.8 mcg

Vitamin C11 mg

Vitamin A299 mcg

Vitamin E1.7 mg

Vitamin K1.5 mcg

Vitamin B60.5 mg

Vitamin B122.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.5 mg

Folate99 mcg

Choline483 mg

Caffeine0 mg

Water409 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 34. The excerpt below is the record exactly as published.

egg custard, place in pan of hot water, cover with buttered paper, and bake until Dinners for Occasions. 131 firm. Turn on circular pieces of fried bread, and serve with Bread Sauce. EGG CUSTARD. Beat three eggs slightly, and add three-fourths cup milk. Season with one-half teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne, and a few drops ‘onion juice

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