vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cake Custard
From A year's cookery, 1880
Serves 1
Presented as published in 1880. 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
429Calories
16 gProtein
42 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein16 g
Carbohydrates42 g
Fiber0.3 g
Sugars25 g
Total Fat15 g
Saturated Fat7.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol225 mg
Sodium1753 mg
Potassium659 mg
Calcium355 mg
Iron2.2 mg
Magnesium61 mg
Phosphorus427 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate35 mcg
Choline212 mg
Caffeine0 mg
Water467 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 352. The excerpt below is the record exactly as published.
Cake Custard. — Pour a glass of sherry over a penny sponge cake, or a slice of any light, dry cake, and let it soak, basting it occasionally until it will absorb no more. Make a custard with one egg and half a pint of' milk. Sweeten and flavour, pour over the cake, and serve. Rice Cream. — Soak half an ounce of gelatine in water. Throw an ounce of Carolina rice into boiling water and boil for five minutes. Drain, and boil in a pint of milk till tender. Bub it through a sieve, and stir the pulp thus obtained into the milk that remained in the saucepan with it. Dissolve the gelatine, mix it with the milk, and sweeten and flavour to taste. Stir the cream occasionally till cold, and, before turning it into a damp mould, put with it a quarter of a pint of cream that has been whisked till firm. Bice thus prepared, and flavoured with a laurel leaf and a tablespoonful of brandy, is excellent. Or, soak a quarter of an ounce of gelatine. Boil half a pint of milk
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