vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard, Cherry
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 1 hour. Sufficient for a good-sized dish.
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
813Calories
7 gProtein
117 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories813 kcal
Protein7.2 g
Carbohydrates117 g
Fiber7.7 g
Sugars90 g
Total Fat35 g
Saturated Fat31 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.3 g
Cholesterol21 mg
Sodium377 mg
Potassium537 mg
Calcium51 mg
Iron1.5 mg
Magnesium63 mg
Phosphorus162 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A12 mcg
Vitamin E0.3 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate7 mcg
Choline14 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 453. The excerpt below is the record exactly as published.
Custard, Cherry. — Make a rich custard (sec Custard a la Heine). Put six or eight macaroons at the bottom of a glass dish, and over these lay a cupful of cherries
Cook this with the app: pantry check, scaling, and the assistant.