Soft Custard (Yolks Only)
From The school kitchen textbook, 1915
Do not stir the egg into the hot milk to avoid curdling.
Presented as published in 1915. 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
1103Calories
51 gProtein
122 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1103 kcal
Protein51 g
Carbohydrates122 g
Fiber0 g
Sugars123 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium2918 mg
Potassium1678 mg
Calcium1286 mg
Iron2.7 mg
Magnesium135 mg
Phosphorus1282 mg
Zinc6 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
Water975 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 72. The excerpt below is the record exactly as published.
Soft Custard (Yolks Only) 1 pt. milk. I tsp. salt. Yolks of 3 eggs. | tsp. vanilla. 6 tbsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.