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Vanilla Custard

Name: Vanilla Custard
Yield: 4 servings
Ingredients: half a pod of vanilla; a pint of milk or cream; four tablespoonfuls of sugar; the well-beaten yolks of two, four, or six eggs

From Harper's cook book encyclopædia, 1902

Serves 4

Essence of vanilla can be used instead of the pod.

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

504Calories

6 gProtein

17 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories504 kcal

Protein5.6 g

Carbohydrates17 g

Fiber0 g

Sugars13 g

Total Fat46 g

Saturated Fat26 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol218 mg

Sodium61 mg

Potassium154 mg

Calcium89 mg

Iron0.4 mg

Magnesium10 mg

Phosphorus119 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate12 mcg

Choline74 mg

Caffeine0 mg

Water90 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 110. The excerpt below is the record exactly as published.

Vanilla Custard. — Cut half a pod of vanilla in pieces, and let it soak for an hour in a pint of milk or cream. Stir four table-spoonfuls of sugar into it, and when this is dissolved add the well-beaten yolks of two, four, or six eggs

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