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Custard Royal for Soup

A custard made with eggs, broth, nutmeg, and salt, baked until firm, then used as a soup base.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and nutmeg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 24,744 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Custard Royal for Soup

Ingredients

Directions

Make the custard

  1. Add 3 eggs and nutmeg.

  2. Add 1/4 teaspoon salt and 1 cup broth.

  3. Beat eggs lightly.

Bake and serve

  1. Pour mixture into a buttered dish and bake in the oven until firm, like custard.

  2. When cold, cut into any shape desired, place in the dish, and pour soup over.

Nutrition, whole recipe (rough)

90Calories
6 gProtein
6 gFat
2 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Nutmeg1 tsp ground (2.2g)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Kaufman, Nettie M. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set when heated, giving the custard its firm, sliceable structure.
Broth
Supplies the liquid and savory flavor that the custard is built on.
Nutmeg
Adds a warm, aromatic note to the custard.

The step that matters

Bake only until firm. Egg proteins set as they heat. Overbaking tightens them too far, making the custard rubbery and likely to weep liquid.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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