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Creme pdtissiere (Confectioner's Custard)
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
573Calories
49 gProtein
66 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein49 g
Carbohydrates66 g
Fiber0.2 g
Sugars63 g
Total Fat14 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol387 mg
Sodium264 mg
Potassium363 mg
Calcium229 mg
Iron2.2 mg
Magnesium37 mg
Phosphorus342 mg
Zinc1.9 mg
Copper0.9 mg
Manganese0.1 mg
Vitamin D3.2 mcg
Vitamin C0.1 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate59 mcg
Choline332 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 524. The excerpt below is the record exactly as published.
Creme pdtissiere {Confectioner' s Custard ).— 14 pint milk, 4 oz. sugar, 4 yolks of eggs, \ oz. potato flour (Jecule de pommes de terre), 3 sheets French gelatine, flavouring essence
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