vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Custard
From Harper's cook book encyclopædia, 1902
Serves 4
Serve cold.
Presented as published in 1902. 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
451Calories
18 gProtein
58 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein18 g
Carbohydrates58 g
Fiber0.9 g
Sugars57 g
Total Fat17 g
Saturated Fat5.7 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol387 mg
Sodium189 mg
Potassium374 mg
Calcium225 mg
Iron2 mg
Magnesium46 mg
Phosphorus355 mg
Zinc2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E2.9 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate50 mcg
Choline319 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 103. The excerpt below is the record exactly as published.
Almond Custard. — Place over the stove one pint of milk, in which put one large handful of bitter almonds that have been blanched and broken up. Let it boil until highly flavored with the almonds ; then strain and set it aside to cool. Boil one quart of rich milk, and when cold add the flavored milk, half a pint of 'sugar, and eight eggs
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