Soft Custard
From Principles of food preparation, 1914
If soft custard curdles, it can be beaten smooth with a Dover beater, provided this is done immediately.
Presented as published in 1914. 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
1452Calories
57 gProtein
197 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1452 kcal
Protein57 g
Carbohydrates197 g
Fiber0 g
Sugars198 g
Total Fat51 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol861 mg
Sodium1823 mg
Potassium1742 mg
Calcium1314 mg
Iron3.6 mg
Magnesium141 mg
Phosphorus1380 mg
Zinc6.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E2.6 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.2 mg
Folate94 mcg
Choline762 mg
Caffeine0 mg
Water1026 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 16. The excerpt below is the record exactly as published.
Soft Custard Ingredients. The essential ingredients are eggs, milk, water, sugar, salt. Optional: liquid flavoring extract, dry coffee, cinnamon, cloves, caramel, etc. Proportions. Four to six whole eggs, or six to eight yolks, to one quart of milk. One-half teaspoonful of salt, and three-quarters of a cup of sugar to the same quantity. One or two tablespoonfuls of water
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