vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plain Boiled Custard and Float
From Fruit recipes, 1907
Serves 2
Custard may be baked in cups or one dish in an outer vessel of water.
Presented as published in 1907. 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
532Calories
29 gProtein
48 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein29 g
Carbohydrates48 g
Fiber0 g
Sugars49 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium327 mg
Potassium870 mg
Calcium656 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus690 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water506 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 9. The excerpt below is the record exactly as published.
PLAIN BOILED CUSTARD AND FLOAT To each quart of milk allow four or five eggs and three tablespoons of sugar, beating the sugar with the yolks of the eggs before adding the milk. The whites may be whipped separately with a tablespoon of sugar
Cook this with the app: pantry check, scaling, and the assistant.