vegetariangluten-free
Almond Custard
From Recipes for the million, 1891
Serves 2
Presented as published in 1891. 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
- one pint of milk
- half an ounce of butter
- the yolks of four eggs
- sufficient sugar to sweeten to taste
- three or four drops of essence of almonds
Method
To one pint of milk add half an ounce of butter, the yolks of four eggs, and sufficient sugar to sweeten to taste.
Stir it over a slow fire till it thickens, then add three or four drops of essence of almonds, and pour the custard into cups.
Nutrition per serving
726Calories
33 gProtein
21 gCarbs
64 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 2. The excerpt below is the record exactly as published.
ALMOND CUSTARD. — To one pint of milk add half an ounce of butter, the yolks of four eggs, and sufficient sugar to sweeten to taste ; stir it over a slow fire till it thickens, then add three or four drops of essence of almonds
Cook this with the app: pantry check, scaling, and the assistant.