Almond Custard
From Cookery, 1897
Presented as published in 1897. 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
467Calories
17 gProtein
31 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories467 kcal
Protein17 g
Carbohydrates31 g
Fiber2 g
Sugars18 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat5.4 g
Cholesterol411 mg
Sodium339 mg
Potassium255 mg
Calcium68 mg
Iron2.9 mg
Magnesium21 mg
Phosphorus205 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A180 mcg
Vitamin E2.4 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.6 mg
Folate107 mcg
Choline345 mg
Caffeine12 mg
Water77 g
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 43. The excerpt below is the record exactly as published.
Almond Custard. — Make some custard as above, and stiffen with gelatine. When properly thickened over the fire, pour it into a glass dish or china punch- bowl, and let it set. When firm, whip the whites of two eggs to a stiff froth with two ounces of vanilla chocolate
Cook this with the app: pantry check, scaling, and the assistant.