vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Custard
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 8
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
1139Calories
17 gProtein
24 gCarbs
109 gFat
Full nutrition (34 nutrients)
Calories1139 kcal
Protein17 g
Carbohydrates24 g
Fiber2.5 g
Sugars11 g
Total Fat109 g
Saturated Fat49 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol241 mg
Sodium48 mg
Potassium383 mg
Calcium199 mg
Iron0.8 mg
Magnesium70 mg
Phosphorus238 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.5 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate4.7 mcg
Choline5.5 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 168. The excerpt below is the record exactly as published.
Almond Oustard SoALD, blanch, and pound very fine three ounces of almonda and only three bitter almonds. Mix thoroughly with eight oustard cupa of boiling cream. Place in a saucepan with the yolks of eight eggs, three ounces of granulated sugar, and one teaspoon of orange-flower water
Cook this with the app: pantry check, scaling, and the assistant.