Soft Custard
From Six little cooks, 1910
The amount of sugar is exact.
Presented as published in 1910. 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
1371Calories
51 gProtein
189 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1371 kcal
Protein51 g
Carbohydrates189 g
Fiber0 g
Sugars190 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium586 mg
Potassium1686 mg
Calcium1285 mg
Iron2.7 mg
Magnesium136 mg
Phosphorus1282 mg
Zinc6.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.2 mg
Folate71 mcg
Choline615 mg
Caffeine0 mg
Water978 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 7. The excerpt below is the record exactly as published.
SOFT CUSTAKD. One quart milk, one tablespooniul corn-starch, two teaspoonfuls vanilla, five ounces sugar, three eggs, a pinch salt
Cook this with the app: pantry check, scaling, and the assistant.