Old-Fashioned Custard Filling
From Old-time recipes, 1947
Presented as published in 1947. 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
706Calories
15 gProtein
136 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories706 kcal
Protein15 g
Carbohydrates136 g
Fiber0 g
Sugars119 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium724 mg
Potassium589 mg
Calcium456 mg
Iron1.4 mg
Magnesium51 mg
Phosphorus395 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate38 mcg
Choline65 mg
Caffeine0 mg
Water327 g
As published
This recipe was extracted from Old-time recipes (1947) by Esther Wray, page 7. The excerpt below is the record exactly as published.
Old-Fashioned Custard Filling Combine 1-2 cup sugar, 3 tablespoons flour, and 1-4 tsp. salt in top of double boiler. Add 11-2 cups milk gradually, and stir until mixed. Put over boiling water and cook 10 min- utes, stirring constantly. Take small amount of cooked mix- ture and pour over 2 slightly beaten egg yolks, stirring well; return to boiler and cook about 2 minutes longer, stirring constantly. Add 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.