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Almond Custard

Name: Almond Custard
Yield: 6 servings
Ingredients: 1 pt. of new milk; 1 cup of pulverized sugar; 4% |b. of almonds blanched and pounded; 2 teaspoonfuls rose water; the yolks of 4 eggs

From The Ideal cook book, 1899

Serves 6

Presented as published in 1899. 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

373Calories

10 gProtein

38 gCarbs

21 gFat

Full nutrition (25 nutrients)

Calories373 kcal

Protein10 g

Carbohydrates38 g

Fiber2.3 g

Sugars33 g

Total Fat21 g

Saturated Fat0.8 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat2.4 g

Sodium0.3 mg

Potassium157 mg

Calcium54 mg

Iron0.8 mg

Magnesium55 mg

Phosphorus107 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin E1.9 mg

Vitamin K0 mcg

Vitamin B60 mg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Water18 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 126. The excerpt below is the record exactly as published.

Almond Custard—Ingredients—1 pt. of new milk, 1 cup of pulverized sugar, 4% |b. of almonds blanched and pounded, 2 tea- spoonfuls rose water, the yolks of 4 eggs

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