gluten-freenut-freesoy-freefish-freeshellfish-free
A Sefton or Veal Custard
From Modern cookery, in all its branches, 1884
Serves 2
Game stock can be used instead of veal gravy.
Presented as published in 1884. 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
613Calories
28 gProtein
18 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein28 g
Carbohydrates18 g
Fiber2.5 g
Sugars2.3 g
Total Fat49 g
Saturated Fat25 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol650 mg
Sodium1709 mg
Potassium471 mg
Calcium113 mg
Iron4.7 mg
Magnesium28 mg
Phosphorus377 mg
Zinc4.3 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C27 mg
Vitamin A243 mcg
Vitamin E1.7 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.7 mg
Folate81 mcg
Choline458 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 325. The excerpt below is the record exactly as published.
A SEFTONj OR YEAL CUSTARD. Pour boiling, a pint of rich, clear, pale veal gravy on six fresh eggs, which have been well beaten and strained : sprinkle in directly the grated rind of a fine lemon, a little cayenne, some salt if needed, and a quarter- teaspoonful of mace. Put a paste border round a dish, pour in, first two ounces of clarified butter
Cook this with the app: pantry check, scaling, and the assistant.