Soft Custard
From Principles of cooking, 1914
If cooked too long, it will curdle.
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
739Calories
29 gProtein
99 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories739 kcal
Protein29 g
Carbohydrates99 g
Fiber0 g
Sugars100 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium877 mg
Calcium657 mg
Iron1.8 mg
Magnesium71 mg
Phosphorus691 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 55. The excerpt below is the record exactly as published.
Soft Custard. — Beat two eggs enough to blend yolk and white ; - add six tablespoons of sugar, a speck of salt, two cups of milk, and flavor with nutmeg. Cook in a double boiler, stirring constantly, until the custard coats the spoon. Add one teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.