vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Custard, Almond
From The thorough good cook, 1895
Serves 5
Presented as published in 1895. 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
768Calories
21 gProtein
13 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories768 kcal
Protein21 g
Carbohydrates13 g
Fiber5.3 g
Sugars1.8 g
Total Fat72 g
Saturated Fat21 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol96 mg
Sodium20 mg
Potassium402 mg
Calcium172 mg
Iron1.6 mg
Magnesium120 mg
Phosphorus258 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E14 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.6 mg
Folate19 mcg
Choline22 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 220. The excerpt below is the record exactly as published.
Custard, Almond. Blanch and pound seven or eight ounces of sweet and half an ounce of bitter almonds, using a little rose-water to prevent them from oiling. Sweeten a j^int or rather more of boiling milk, and another of cream, and mix these gradually with the yolks of six eggs
Cook this with the app: pantry check, scaling, and the assistant.