vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Custard
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for nine or ten glasses. Cost: Is. 6d.
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
534Calories
9 gProtein
115 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein9.2 g
Carbohydrates115 g
Fiber4.4 g
Sugars106 g
Total Fat7 g
Saturated Fat2.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol248 mg
Sodium99 mg
Potassium370 mg
Calcium65 mg
Iron1.5 mg
Magnesium22 mg
Phosphorus166 mg
Zinc1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C12 mg
Vitamin A113 mcg
Vitamin E0.9 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate31 mcg
Choline206 mg
Caffeine0 mg
Water431 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 142. The excerpt below is the record exactly as published.
a little cinnamon, to a pulp, with sufficient sugar to sweeten them; the quantity of sugar must be regulated by the acidity of the apples. ^VTien cold, add to them the wcU-whisked whites *of three eggs. Beat aU together until they are nicely frothed ; APP ( 15 ) APP then serve, heaped on a clish. Time to heat, a quarter of an hour. Prohahle cost, 8d. Sufficient for a small side-dish. Apple Creamed Tart.— Make an ordi- nary apple tart, Havoiu-ed and sweetened. When baked, cut out the middle of the top, leaving merely a border all I'ound. Let the apples be- come quite cold, and then pour a nicely-flavoured custard over it, and strew on the top a little pink sugar. Time, three-quarters of an hour. Probable cost. Is. 6d. Sufficient for half a dozen persons. Apple Custard.— Take fom- pounds of finely-liavoiu-ed apjoles, and stew them gently, until tender, a pint and a half of water, one pound of sugar, and a Kttlo cinna- mon. Strain the liquid, and stir into it, very gradually, eight well-beaten eggs
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