Almond Custard
From The child's cookery book, 1900
Presented as published in 1900. 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
727Calories
33 gProtein
52 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories727 kcal
Protein33 g
Carbohydrates52 g
Fiber7.1 g
Sugars43 g
Total Fat46 g
Saturated Fat9.8 g
Monounsaturated Fat23 g
Polyunsaturated Fat9.1 g
Omega-30.1 g
Cholesterol401 mg
Sodium235 mg
Potassium920 mg
Calcium509 mg
Iron3.9 mg
Magnesium194 mg
Phosphorus717 mg
Zinc4.1 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E16 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.4 mg
Folate72 mcg
Choline367 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 15. The excerpt below is the record exactly as published.
Almond Custard Half a pint of milk, one ounce of loaf sugar, two bitter almonds, and the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.