Custard (Cheap)
From Domestic cookery, 1886
Presented as published in 1886. 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
333Calories
16 gProtein
33 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories333 kcal
Protein16 g
Carbohydrates33 g
Fiber0.2 g
Sugars32 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium185 mg
Potassium739 mg
Calcium600 mg
Iron0.1 mg
Magnesium60 mg
Phosphorus499 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate0.6 mcg
Choline87 mg
Caffeine0 mg
Water430 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 51. The excerpt below is the record exactly as published.
1 teaspoonful cornflour 4 pint milk i teaspoonful vanilla A few almonds 1 tablespoonful sugar 1 glass sherry 2 tablespoonfuls jam 2 eggs A few pistachio nuts Divide the sponge cakes, lay them at the bottom of a dish, pour over the sherry, spread on the top the jam, mix the cornflour with a little milk, add the remainder of the milk boiling, beat up the eggs, and add the milk to them ; pour into a custai'd pan or jug, stand in boiling water and stir until thick, add the vanilla and strain over the jam ; sprinkle over the top of this, when cold and nearly set, the almonds and pistachio nuts minced. No. 241. CUSTARD 1 pint milk 1 egg 1 teaspoonful cornflour (Cheap). 2 teaspoonfuls sugar A little essence of vanilla or lemon
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