vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Soft Custard
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
776Calories
33 gProtein
75 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories776 kcal
Protein33 g
Carbohydrates75 g
Fiber0 g
Sugars74 g
Total Fat39 g
Saturated Fat17 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol979 mg
Sodium289 mg
Potassium875 mg
Calcium716 mg
Iron2.8 mg
Magnesium68 mg
Phosphorus856 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A495 mcg
Vitamin E2.5 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.6 mg
Folate123 mcg
Choline791 mg
Caffeine0 mg
Water503 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 350. The excerpt below is the record exactly as published.
soft custard, made of one pint of milk, the yolks of the four eggs, one whole egg, and one-fourth of a cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.