vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Soft Custard
From Lessons in cooking through preparation of meals, 1912
Serves 2
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
550Calories
17 gProtein
87 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories550 kcal
Protein17 g
Carbohydrates87 g
Fiber0 g
Sugars88 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium783 mg
Potassium474 mg
Calcium343 mg
Iron1.4 mg
Magnesium39 mg
Phosphorus395 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline264 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 78. The excerpt below is the record exactly as published.
Soft Custard. Soft Custard In a double-boiler scald i pint of milk with 34 c sugar and }i t salt. Add the yolks of 3 eggs beaten slightly heated gradually by pouring some of the hot milk -:»:.- and stirring them as they are returned to the ve^t ot milk in the double-boiler. Stir constantly and cook until it coats the spoon ; turn into a cold bowl, add i t vanilla
Cook this with the app: pantry check, scaling, and the assistant.