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Custard, Common
From Cassell's dictionary of cookery, 1892
Serves 1
Time: Not specified. Sufficient for 1 pint.
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
478Calories
24 gProtein
41 gCarbs
21 gFat
Full nutrition (35 nutrients)
Calories478 kcal
Protein24 g
Carbohydrates41 g
Fiber11 g
Sugars28 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol244 mg
Sodium263 mg
Potassium961 mg
Calcium763 mg
Iron1.7 mg
Magnesium79 mg
Phosphorus604 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C129 mg
Vitamin A239 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B123.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1 mg
Folate37 mcg
Choline242 mg
Caffeine0 mg
Alcohol8.3 g
Water566 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, Common.— Put a pint of milk into a clean saucepan, with a pieco_ of thin lemon-rind or half an inch of stick cinnamon. Let it simmer gently for a ([uarter of an hour, till it is ijleasantly flavoured. Mix a tea- spoonful of arrowroot, ground rice, or flour very smoothly with three table-spoonfuls of cold milk. Add the yolk of an egg well beaten, and strain the hot milk upon them. Place it> on the fire for a few minutes to thicken, stirring it all the time. A dessert-spoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.