Custard a l’Espagnole

Name: Custard a l’Espagnole
Ingredients: 4 stale Id. spongecakes; 2 teaspoonfuls vanilla; ½ gill cream; 2 oz. chocolate; ½ gill water; 1 pint milk; 2 oz. sugar; 3 eggs; 2 oz. almonds, blanched and baked

From Liverpool School of Cookery recipe book, 1900

Presented as published in 1900. 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

1617Calories

51 gProtein

130 gCarbs

98 gFat

Full nutrition (34 nutrients)

Calories1617 kcal

Protein51 g

Carbohydrates130 g

Fiber10 g

Sugars109 g

Total Fat98 g

Saturated Fat38 g

Monounsaturated Fat36 g

Polyunsaturated Fat10 g

Omega-30.2 g

Cholesterol681 mg

Sodium427 mg

Potassium1743 mg

Calcium898 mg

Iron9.3 mg

Magnesium310 mg

Phosphorus1225 mg

Zinc6.9 mg

Copper1.2 mg

Manganese2.1 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A397 mcg

Vitamin E2.1 mg

Vitamin K6.4 mcg

Vitamin B60.7 mg

Vitamin B124.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)3.2 mg

Folate71 mcg

Choline528 mg

Caffeine24 mg

Water645 g

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 23. The excerpt below is the record exactly as published.

Custard a l’Espagnole. 4 stale Id. spongecakes. 2 teaspoonfuls vanilla. ^ gill cream. 2 oz. chocolate. ^ gill water. 1 pint milk. 2 oz. sugar. 3 eggs

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