vegetarianpescatariangluten-freesoy-freefish-freeshellfish-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
Method
Nutrition per serving
726Calories
33 gProtein
21 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories726 kcal
Protein33 g
Carbohydrates21 g
Fiber5.3 g
Sugars14 g
Total Fat64 g
Saturated Fat6.1 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol46 mg
Sodium94 mg
Potassium679 mg
Calcium415 mg
Iron1.6 mg
Magnesium144 mg
Phosphorus452 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E17 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.8 mg
Folate19 mcg
Choline66 mg
Caffeine0 mg
Water270 g
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
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