Steamed Custard
From Simple cooking of wholesome food for the farm home, 1913
Can add beaten egg whites for a fluffier texture.
Presented as published in 1913. 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
1457Calories
48 gProtein
181 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories1457 kcal
Protein48 g
Carbohydrates181 g
Fiber0 g
Sugars182 g
Total Fat61 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium955 mg
Potassium1472 mg
Calcium1201 mg
Iron0.1 mg
Magnesium117 mg
Phosphorus985 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E6.2 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water914 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 14. The excerpt below is the record exactly as published.
Steamed Custard. — One quart milk, six egg yolks, two-thirds cup sugar, one-fourth teaspoon salt, one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.