Yellow Custard
From Domestic science (1914 text-book), 1914
Custards should be served cold and can be turned out of molds for serving.
Presented as published in 1914. 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
120Calories
6 gProtein
13 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories120 kcal
Protein6.3 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat8.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol196 mg
Sodium1238 mg
Potassium70 mg
Calcium29 mg
Iron0.9 mg
Magnesium6.1 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 40. The excerpt below is the record exactly as published.
yellow custard, the others white custard. Yellow Custard Materials used: Class Rule Home Rule 1 c scalded milk 4 c scalded milk 1 egg 4 eggs 1 tb sugar . | c sugar a very little salt i tp salt a few grains of nutmeg a few grains of nutmeg or cinnamon or cinnamon i tp butter 1 tp butter
Cook this with the app: pantry check, scaling, and the assistant.