vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Custard No. 1
From Original White House Cookbook, 1887
Serves 4
Presented as published in 1887. 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
724Calories
29 gProtein
51 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein29 g
Carbohydrates51 g
Fiber9.7 g
Sugars37 g
Total Fat49 g
Saturated Fat6.1 g
Monounsaturated Fat28 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium710 mg
Calcium266 mg
Iron4.7 mg
Magnesium223 mg
Phosphorus573 mg
Zinc3.7 mg
Copper0.9 mg
Manganese1.7 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E21 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)2.9 mg
Folate81 mcg
Choline335 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 222. The excerpt below is the record exactly as published.
LMOND CUSTARD. No. 1. Scald and blanch half a pound of shelled sweet almonds and three ounces of bitter almonds, throwing them, as you do them, into a large bowl of cold water. Then pound them one at a time into a paste, adding a few drops of wine or rose-water to them. Beat eight eggs very light with two- thirds of a cup of sugar, then mix altogether with a quart of rich milk
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