Baked Almond Custards

Name: Baked Almond Custards
Ingredients: a pint of cream; a pint of milk; four bay leaves; a piece of cinnamon; eight eggs; twelve bitter almonds; twenty four sweet almonds; enough powdered loaf sugar to sweeten it

From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890

For a plain custard, leave out the almonds.

Presented as published in 1890. 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

8403Calories

292 gProtein

270 gCarbs

730 gFat

Full nutrition (34 nutrients)

Calories8403 kcal

Protein292 g

Carbohydrates270 g

Fiber128 g

Sugars73 g

Total Fat730 g

Saturated Fat156 g

Monounsaturated Fat375 g

Polyunsaturated Fat134 g

Omega-30.2 g

Cholesterol2029 mg

Sodium942 mg

Potassium9244 mg

Calcium3872 mg

Iron46 mg

Magnesium2894 mg

Phosphorus6465 mg

Zinc40 mg

Copper11 mg

Manganese23 mg

Vitamin D13 mcg

Vitamin C0.9 mg

Vitamin A802 mcg

Vitamin E266 mg

Vitamin K13 mcg

Vitamin B62.6 mg

Vitamin B126.2 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)14 mg

Niacin (B3)38 mg

Folate641 mcg

Choline1795 mg

Caffeine0 mg

Water1052 g

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 23. The excerpt below is the record exactly as published.

BAKED ALMOND CUSTARDS. Put a pint of cream, a pint of milk, four bay leaves, MADE EASY. 47 and a piece of cinnamon, into a clean stew-pan, over a slow tire until they boil. You may, if you wish, add some grated nutmeg and lemon peel. While this 13 doing, break eight eggs into a pan, and grate into it twelve bitter and twenty four sweet almonds, or more, if it does not taste sufficiently ot the almonds, and mix in enough powdered loaf sugar to sweeten it

Cook this with the app: pantry check, scaling, and the assistant.