Steamed or Baked Custards

Name: Steamed or Baked Custards
Ingredients: 1 pt. milk; 4.c. Sugar; 2 €S2s; 4 tsp. salt; + tbsp. caramel, or; 1-16 tsp. nutmeg

From Lillian Massey school recipes, 1913

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

854Calories

29 gProtein

129 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories854 kcal

Protein29 g

Carbohydrates129 g

Fiber0.1 g

Sugars129 g

Total Fat26 g

Saturated Fat13 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol431 mg

Sodium9679 mg

Potassium891 mg

Calcium674 mg

Iron1.9 mg

Magnesium73 mg

Phosphorus700 mg

Zinc3.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A317 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

Caffeine0 mg

Water506 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 33. The excerpt below is the record exactly as published.

STEAMED OR BAKED CUSTARDS. 1 pt. milk. 4.c. Sugar. 2 €S2s, 4 tsp. salt. + tbsp. caramel, or 1-16 tsp. nutmeg

Cook this with the app: pantry check, scaling, and the assistant.