vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
An Excellent Custard
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Presented as published in 1882. 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
565Calories
35 gProtein
39 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein35 g
Carbohydrates39 g
Fiber0 g
Sugars36 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium399 mg
Potassium938 mg
Calcium684 mg
Iron2.6 mg
Magnesium76 mg
Phosphorus790 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 31. The excerpt below is the record exactly as published.
AN EXCELLENT CUSTARD. Milk I pint, place it to boil; while boiling take off Eggs 3 — separate them and beat the yolks up with sugar enough to sweeten to the taste, and with corn starch a tea-spoonful, rubbed in smoothly. Then pour this egg and corn starch mixture into the pint of boiling milk. Boil for a few minutes >and stir constantly to prevent lumping and burn- ing. When the whole becomes a thick creamy mass, remove. Have ready in a dish some stale MEDICAL DIVISION. 9/ sponge cake wet with brandy or wine. Pour the custard over it and cover all with the white of 3 eggs whipped stiff with a half tea-cupfuU of pulver- ized suga
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.