Custard
From Hilda's diary of a Cape housekeeper, 1902
Serve when completely cold.
Presented as published in 1902. 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
900Calories
5 gProtein
34 gCarbs
83 gFat
Full nutrition (23 nutrients)
Calories900 kcal
Protein4.7 g
Carbohydrates34 g
Sugars25 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium49 mg
Potassium227 mg
Calcium144 mg
Iron0 mg
Magnesium14 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water136 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 52. The excerpt below is the record exactly as published.
the cream in a stew-pan, and put it on the stove to boil. Have the yolks ready beaten with a tablespoonful of sugar. When the cream boils add the yolks and make it custard. When the custard is made strain it into a shallow dish and 117 April VINEYARDS AND GRAPES bake for about ten minutes, till thoroughly set. Then take it out of the oven and let it cool gradually for a quarter of an hour. Sprinkle the remainder of the sugar
Cook this with the app: pantry check, scaling, and the assistant.