Soft or Boiled Custards
From The home science cook book, 1902
Presented as published in 1902. 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
636Calories
29 gProtein
74 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein29 g
Carbohydrates74 g
Fiber0 g
Sugars74 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium873 mg
Calcium656 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus690 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
Water507 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 72. The excerpt below is the record exactly as published.
Soft or Boiled Custards. Scald one pint of milk, beat two eggs or the yolks of three eggs, mix part of the milk with the egg, and then turn back with the remainder of the milk. Cook in a double boiler, stirring constantly until it thickens and the foam disappears from the top. Add one-fourth cup of sugar, strain, cover, and cool. Then flavor with one-half teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.