vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Custard (another way)
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for nine or ten 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
719Calories
22 gProtein
18 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories719 kcal
Protein22 g
Carbohydrates18 g
Fiber7.7 g
Sugars4.8 g
Total Fat64 g
Saturated Fat21 g
Monounsaturated Fat27 g
Polyunsaturated Fat8.6 g
Omega-30 g
Cholesterol271 mg
Sodium103 mg
Potassium656 mg
Calcium291 mg
Iron3.2 mg
Magnesium181 mg
Phosphorus480 mg
Zinc2.9 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A93 mcg
Vitamin E16 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)2.4 mg
Folate51 mcg
Choline186 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 6 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 (another way). — Blanch and pound half a pound of sweet and five or six bitter almonds, and add a table-spoonful of rose or orange-water to prevent oiUng. Mix gra- duall}' with this a pint of cream, half a pint of milk, the yolks of six eggs, well beaten, and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.