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Custard (a la Peine)

Name: Custard (a la Peine)
Yield: 1 servings
Ingredients: a breakfast-cupful of thick cream; a tiny pinch of salt; the well-beaten yolks of six eggs; four tablespoonfuls of maraschino; sweeten it to taste

From Cassell's dictionary of cookery, 1892

Serves 1

Time: 15 minutes to thicken. Sufficient for 1.25 pints.

Presented as published in 1892. 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

598Calories

38 gProtein

24 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories598 kcal

Protein38 g

Carbohydrates24 g

Fiber1.6 g

Sugars21 g

Total Fat38 g

Saturated Fat15 g

Monounsaturated Fat13 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1142 mg

Sodium433 mg

Potassium449 mg

Calcium210 mg

Iron5.5 mg

Magnesium40 mg

Phosphorus610 mg

Zinc4.1 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A481 mcg

Vitamin E3.2 mg

Vitamin K2.3 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.2 mg

Folate141 mcg

Choline884 mg

Caffeine0 mg

Water272 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 452. The excerpt below is the record exactly as published.

Custard (a la Peine).— Sweeten, flavour, and boil a breakfast-cupful of thick cream, add a tiny pinch of salt, and stii- in the well- beaten yolks of six eggs. Poui- the mixture into a ]ug, and set the jug in a saucepan of cold water. Stir it one way until it thickens. Just before serving flavour it with four table- spoonfuls of maraschino and sweeten it to taste

Cook this with the app: pantry check, scaling, and the assistant.