vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Custard
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost, made with milk: 9d. Sufficient for six or seven glasses.
Presented as published in 1892. 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
788Calories
39 gProtein
32 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories788 kcal
Protein39 g
Carbohydrates32 g
Fiber12 g
Sugars16 g
Total Fat60 g
Saturated Fat11 g
Monounsaturated Fat32 g
Polyunsaturated Fat13 g
Omega-30.1 g
Cholesterol401 mg
Sodium236 mg
Potassium1138 mg
Calcium610 mg
Iron5.1 mg
Magnesium272 mg
Phosphorus855 mg
Zinc5 mg
Copper1 mg
Manganese2.3 mg
Vitamin D4.3 mcg
Vitamin C0.1 mg
Vitamin A238 mcg
Vitamin E23 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)3.4 mg
Folate85 mcg
Choline382 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 125. The excerpt below is the record exactly as published.
Almond Custard.— Place in a saucepan over the fire a pint of new milk or cream, with a few lumps of sugar rubbed on the rind of a lemon, a stick of cinnamon, and four bitter almonds. Let it simmer gently for ten minutes. Blanch and pound two ounces of sweet almonds, with a little rose-water to prevent oiling. Mix the ingredients well together, and add the yolks of four eggs
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