vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Creme A La Vanille, Moulée
From A guide to modern cookery, 1909
Serves 4
Custard can be flavored with various essences.
Presented as published in 1909. 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
756Calories
29 gProtein
69 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories756 kcal
Protein29 g
Carbohydrates69 g
Fiber0 g
Sugars69 g
Total Fat40 g
Saturated Fat5.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol169 mg
Sodium147 mg
Potassium420 mg
Calcium321 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus320 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E6.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline154 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 436. The excerpt below is the record exactly as published.
CREME A LA VANILLE, MOULEE Boil one quart of milk containing one-half lb. of sugar; add a stick of vanilla, and let the latter infuse for twenty minutes. Pour this milk, little by little, over three eggs and eight yolks
Cook this with the app: pantry check, scaling, and the assistant.