Bengal Custards
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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
785Calories
31 gProtein
114 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories785 kcal
Protein31 g
Carbohydrates114 g
Fiber0.3 g
Sugars68 g
Total Fat23 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium310 mg
Potassium616 mg
Calcium388 mg
Iron2.8 mg
Magnesium60 mg
Phosphorus596 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1.1 mg
Folate80 mcg
Choline484 mg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.
Bengal Custards. Take two ounces of rice flour, mix this with three well-beaten eggs, a grate of nutmeg, two ounces of powdered sugar, and half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.