Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
288
Calories
14g
Protein
14g
Fat
26g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint milk scalded
- two eggs
- four table- spoons sugar
- salt
- nutmeg
Directions
1
CUP CUSTARD— One pint milk scalded, two eggs, four table- spoons sugar, pinch of salt. Beat eggs slightly, add salt and sugar. Pour the hot milk slowly into eggs, stirring until well mixed. Add a few gratings of nutmeg. Strain. Pour into custard cups, place cups in pan of boiling water and bake in moderate oven until custards are firm in center, twenty to twenty-five minutes. Try with a knife. If the knife is clean the custard is done.
By Paidar, Marie, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive