Soft Custard
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
1589Calories
72 gProtein
155 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories1589 kcal
Protein72 g
Carbohydrates155 g
Fiber0 g
Sugars159 g
Total Fat70 g
Saturated Fat41 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.4 g
Omega-30.3 g
Cholesterol263 mg
Sodium836 mg
Potassium3331 mg
Calcium2701 mg
Iron0.1 mg
Magnesium264 mg
Phosphorus2217 mg
Zinc9.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D21 mcg
Vitamin C0 mg
Vitamin A702 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B1212 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)3.1 mg
Niacin (B3)2.4 mg
Folate0 mcg
Choline390 mg
Caffeine0 mg
Water1947 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 7. The excerpt below is the record exactly as published.
Soft Custard 2 T. vanilla 114 c. sugar 214 qts. milk
Cook this with the app: pantry check, scaling, and the assistant.