vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Common Custard Pudding
From Modern cookery, in all its branches, 1884
Serves 1
A small quantity of lemon-brandy or ratifia can be added for flavor.
Presented as published in 1884. 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
603Calories
35 gProtein
49 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein35 g
Carbohydrates49 g
Fiber0 g
Sugars49 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium398 mg
Potassium939 mg
Calcium684 mg
Iron2.6 mg
Magnesium76 mg
Phosphorus789 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 366. The excerpt below is the record exactly as published.
COMMON CUSTARD PUDDING. Whisk three eggs well, put them into a pint basin, and add to them sufficient milk to fill it : then strain, flavour, and sweeten it with fine sugar ; boil the pudding very softly for an exact half hour
Cook this with the app: pantry check, scaling, and the assistant.