Steamed Custard
From Domestic science (Clark, Cornell home economics), 1911
Presented as published in 1911. 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
1258Calories
57 gProtein
147 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1258 kcal
Protein57 g
Carbohydrates147 g
Fiber0 g
Sugars148 g
Total Fat51 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol861 mg
Sodium2989 mg
Potassium1741 mg
Calcium1313 mg
Iron3.6 mg
Magnesium140 mg
Phosphorus1380 mg
Zinc6.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E2.6 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.2 mg
Folate94 mcg
Choline762 mg
Caffeine0 mg
Water1011 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 114. The excerpt below is the record exactly as published.
Steamed Custard. 1 qt. milk, 4 eggs or 10 egg yolks, i tsp. salt and ^ c. sugar
Cook this with the app: pantry check, scaling, and the assistant.