Soft Custard
From A simple course in home economics for rural schools, 1916
Should the custard curdle, beat with a Dover egg beater until smooth.
Presented as published in 1916. 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
670Calories
24 gProtein
74 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein24 g
Carbohydrates74 g
Fiber0 g
Sugars74 g
Total Fat30 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium739 mg
Calcium600 mg
Iron0 mg
Magnesium59 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E3.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water458 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 45. The excerpt below is the record exactly as published.
Soft Custard 2 C. milk — scald 3 egg yolks — beat slightly 4 T. sugar f. g. salt. Combine ingredients. Cook until mixture thickens. Stir constantly. Flavor with 1 t. vanilla
Cook this with the app: pantry check, scaling, and the assistant.