vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Steamed Custard
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Top with meringue made from beaten egg whites and sugar.
Presented as published in 1901. 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
585Calories
29 gProtein
62 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein29 g
Carbohydrates62 g
Fiber0.6 g
Sugars61 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium924 mg
Calcium658 mg
Iron2.1 mg
Magnesium80 mg
Phosphorus706 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate48 mcg
Choline381 mg
Caffeine1.7 mg
Water506 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 55. The excerpt below is the record exactly as published.
Steamed Custard. — 'Scald one pint milk. Mix one teaspoonful cocoa with a little cold milk and stir into the hot milk. Boil one minute. Separate two eggs, keep- nig the whites in a cool place. Beat the two yolks and one whole ^%% together, add salt and three tablespoonfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.