vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Custard
From Miss Parloa's kitchen companion, 1887
Serves 2
Be careful not to overheat the milk.
Presented as published in 1887. 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
353Calories
16 gProtein
35 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein16 g
Carbohydrates35 g
Fiber0 g
Sugars36 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium746 mg
Calcium601 mg
Iron0.1 mg
Magnesium60 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0.1 mcg
Choline87 mg
Caffeine0 mg
Water442 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 385. The excerpt below is the record exactly as published.
two table-spoonfuls of sugar, and two of wine ; and after stirring well, add two even table-spoonfuls of liquid rennet, stirring only enough to mix it with the milk. Pour the mixture into a deep glass dish, and set away to cool. It will be firm, in about two hours. Serve with sugar and cream. Be careful not to get the milk too warm. Be equally particular to mix the sugar and wine with it thoroughly, before adding the rennet ; to stir the mixture after the DESSERT. 731 addition of the rennet only enough to blend all the mate- rials ; and finally to turn immediately into the dish in which the custard is to go to the table. * Caramel Custard. The materials are : one quart of milk, four eggs, half a cupful of sugar, one gill of hot water, and half a tea- spoonful of salt. Put the sugar into a small frying-pan, and stir over the fire until it begins to turn liquid ; then draw the pan back, and add the water. This will harden the sugar. Let it simmer for fifteen minutes, and it will become liquid again. Beat the eggs and salt with a spoon until well broken. Add them to the milk. Now add the caramel, and stir well. Pour the custard into a pudding-dish, and bake in a moderate oven until firm in the centre. It will take about forty minutes. Serve cold. This custard can be baked in small cups instead of in the pudding-dish. *A Simple Soft Custard. This is very plain and light, and may be used with many puddings as a sauce. For a quart of custard there will be required a quart of milk
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