vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Custard No. 2
From Original White House Cookbook, 1887
Serves 3
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
564Calories
25 gProtein
65 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein25 g
Carbohydrates65 g
Fiber4.7 g
Sugars58 g
Total Fat25 g
Saturated Fat3.5 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol248 mg
Sodium114 mg
Potassium372 mg
Calcium145 mg
Iron2.7 mg
Magnesium112 mg
Phosphorus318 mg
Zinc2.1 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E10 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.4 mg
Folate51 mcg
Choline219 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 3 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.
ALMOND CUSTARD. No. 2. Blanch a quarter of a pound of sweet almonds, pound them, as in No. 1 above, with six ounces of fine white sugar and mix them well with the yolks of four eggs ; then dissolve oile ounce of patent gelatine in one quart of boiling milk
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