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Confectioners' Custard

Name: Confectioners' Custard
Yield: 6 servings
Ingredients: Eight yolks of eggs; three pints of milk; eight ounces of castor sugar; one ounce of cornstarch; six sheets of French gelatine; flavoring essence

From Soyer's standard cookery, 1912

Serves 6

Presented as published in 1912. 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

628Calories

40 gProtein

54 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories628 kcal

Protein40 g

Carbohydrates54 g

Fiber0 g

Sugars50 g

Total Fat27 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium143 mg

Potassium377 mg

Calcium314 mg

Iron0.3 mg

Magnesium35 mg

Phosphorus257 mg

Zinc1.1 mg

Copper0.6 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E3.9 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.3 mg

Folate7.5 mcg

Choline53 mg

Caffeine0 mg

Water255 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 252. The excerpt below is the record exactly as published.

Confectioners' Custard. INGREDIENTS. — Eight yolks of eggs, three pints of milk, eight ounces of castor sugar, one ounce of cornstarch, six sheets of French gelatine, flavoring essence

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