Almond Custard

Name: Almond Custard
Ingredients: the yolks of three eggs; a quart and a half of fresh milk; four ounces of almonds; sugar enough to sweeten

From High living, 1904

Presented as published in 1904. 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

1802Calories

91 gProtein

91 gCarbs

119 gFat

Full nutrition (34 nutrients)

Calories1802 kcal

Protein91 g

Carbohydrates91 g

Fiber12 g

Sugars71 g

Total Fat119 g

Saturated Fat36 g

Monounsaturated Fat51 g

Polyunsaturated Fat17 g

Omega-30.2 g

Cholesterol733 mg

Sodium769 mg

Potassium3231 mg

Calcium2170 mg

Iron6.9 mg

Magnesium485 mg

Phosphorus2344 mg

Zinc11 mg

Copper1.2 mg

Manganese2.5 mg

Vitamin D17 mcg

Vitamin C0 mg

Vitamin A708 mcg

Vitamin E2.3 mg

Vitamin K0.5 mcg

Vitamin B61.3 mg

Vitamin B129.2 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.7 mg

Niacin (B3)5.9 mg

Folate71 mcg

Choline701 mg

Caffeine0 mg

Water1407 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 31. The excerpt below is the record exactly as published.

ALMOND CUSTARD (Mexican) — Beat the yolks of three eggs with a little milk and stir in a quart and a half of fresh milk and sugar enough to sweeten. Blanch four ounces of almonds

Cook this with the app: pantry check, scaling, and the assistant.