vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Custard or Egg Custard Ring
From Boston Cooking-School cook book, 1896
Serves 4
If desired, bake in ring mold and fill center with peas, creamed mushrooms or other suitable vegetable. Serves 4.
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
40Calories
2 gProtein
5 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein1.8 g
Carbohydrates5.3 g
Fiber1.8 g
Sugars2.3 g
Total Fat2.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol3.7 mg
Sodium87 mg
Potassium178 mg
Calcium48 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C5.1 mg
Vitamin A140 mcg
Vitamin E1.9 mg
Vitamin K5.2 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate7.3 mcg
Choline8.9 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 4 servings.
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 155. The excerpt below is the record exactly as published.
EGG CUSTARD or EGG CUSTARD RING 3 eggs, slightly beaten Yg teaspoon pepper 34 cup milk Few grains cayenne VY teaspoon salt Few drops onion juice
Cook this with the app: pantry check, scaling, and the assistant.