vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Custard
From Handbook of practical cookery, 1886
Serves 1
Brandy can be added if desired.
Presented as published in 1886. 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
676Calories
32 gProtein
82 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories676 kcal
Protein32 g
Carbohydrates82 g
Fiber5.3 g
Sugars77 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol602 mg
Sodium355 mg
Potassium836 mg
Calcium601 mg
Iron3.1 mg
Magnesium69 mg
Phosphorus672 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D6.5 mcg
Vitamin C65 mg
Vitamin A358 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.7 mg
Folate77 mcg
Choline510 mg
Caffeine0 mg
Water477 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 115. The excerpt below is the record exactly as published.
Boiled Custard.— Three gills of milk, three eggs, two ounces of lump sugar, the rind of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.