Custard Cream (Very Good)

Name: Custard Cream (Very Good)
Ingredients: pints of new milk; oz. of gelatine; The yolks of 5 eggs; White sugar to taste; A small piece of lemon rind, cut thin

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

452Calories

45 gProtein

18 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories452 kcal

Protein45 g

Carbohydrates18 g

Fiber11 g

Sugars5.1 g

Total Fat24 g

Saturated Fat7.9 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol930 mg

Sodium389 mg

Potassium507 mg

Calcium282 mg

Iron5.3 mg

Magnesium48 mg

Phosphorus513 mg

Zinc3.5 mg

Copper0.6 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C129 mg

Vitamin A403 mcg

Vitamin E2.9 mg

Vitamin K0.8 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.6 mg

Folate135 mcg

Choline749 mg

Caffeine0 mg

Water274 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 81. The excerpt below is the record exactly as published.

CUSTARD CREAM (Very Good). INGREDIENTS. pints of new milk | A small piece of lemon rind, \ oz. of gelatine j cut thin The yolks of 5 eggs White sugar to taste

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