vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Nice Boiled Custard
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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
544Calories
17 gProtein
87 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein17 g
Carbohydrates87 g
Fiber0 g
Sugars87 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium200 mg
Potassium471 mg
Calcium342 mg
Iron1.4 mg
Magnesium38 mg
Phosphorus395 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline264 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 117. The excerpt below is the record exactly as published.
NICE BOILED CUSTARD. To every quart of railk, allow six eggs and a cup of white sugar. Set the milk to hoil ; beat the whites of the eggs with a half- cup of suga
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