vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Custard Pudding
From Harper's cook book encyclopædia, 1902
Serves 1
Can be baked instead of steamed.
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
578Calories
41 gProtein
24 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein41 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol802 mg
Sodium469 mg
Potassium1007 mg
Calcium711 mg
Iron3.5 mg
Magnesium82 mg
Phosphorus888 mg
Zinc4.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.7 mg
Folate94 mcg
Choline675 mg
Caffeine0 mg
Water582 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 360. The excerpt below is the record exactly as published.
Vanilla Custard Pudding. — Fla- vor a pint of milk with vanilla. Boil the milk, and pour it while boiling on four eggs which have been lightly beaten in a bowl. Strain the custard, let it cool, and add sugar
Cook this with the app: pantry check, scaling, and the assistant.