vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Custards
From Practical household cookery, 1891
Serves 3
Presented as published in 1891. 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
470Calories
21 gProtein
24 gCarbs
32 gFat
Full nutrition (30 nutrients)
Calories470 kcal
Protein21 g
Carbohydrates24 g
Sugars24 g
Total Fat32 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium366 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E4.8 mg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Water258 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 184. The excerpt below is the record exactly as published.
COFFEE CUSTARDS. For six custard-cups, boil three cupfuls of milk with one ounce and a quarter of pounded sugar, and when a little cool, mix the yolks of five eggs, a small pinch of salt, and one cup of strong black coffee
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