Soft Boiled Custard

Name: Soft Boiled Custard
Ingredients: % egg yolk or %A whole egg; % c. milk; % tb. sugar; speck salt; 2-4 drops vanilla

From Cookery 1 experiments and recipes, 1912

Presented as published in 1912. 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

154Calories

5 gProtein

13 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories154 kcal

Protein5.4 g

Carbohydrates13 g

Fiber0 g

Sugars13 g

Total Fat6.4 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol15 mg

Sodium47 mg

Potassium198 mg

Calcium151 mg

Iron0 mg

Magnesium16 mg

Phosphorus124 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate0 mcg

Choline22 mg

Caffeine0 mg

Water117 g

As published

This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 6. The excerpt below is the record exactly as published.

Soft Boiled Custard % egg yolk or XA whole egg % c. milk % tb. sugar speck salt 2-4 drops vanilla

Cook this with the app: pantry check, scaling, and the assistant.