vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plain Baked Custard
From Cooking for profit, 1886
Serves 4
Quickest and easiest of all puddings.
Presented as published in 1886. 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
592Calories
28 gProtein
68 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein28 g
Carbohydrates68 g
Fiber0 g
Sugars68 g
Total Fat24 g
Saturated Fat11 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol509 mg
Sodium317 mg
Potassium722 mg
Calcium520 mg
Iron2.2 mg
Magnesium59 mg
Phosphorus617 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A317 mcg
Vitamin E1.5 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.5 mg
Folate59 mcg
Choline433 mg
Caffeine0 mg
Water417 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 138. The excerpt below is the record exactly as published.
Plain Baked Custard. Quickest and easiest of all puddings. Took 6 cups milk (4^ cents) 10 eggs (12 >4 cents) I cup of sugar {4 cents) Grating of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.