Custard Creams
From Cox's manual of gelatine cookery (copyright), 1938
Serves six to seven persons.
Presented as published in 1938. 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
1541Calories
19 gProtein
150 gCarbs
96 gFat
Full nutrition (33 nutrients)
Calories1541 kcal
Protein19 g
Carbohydrates150 g
Fiber1.8 g
Sugars109 g
Total Fat96 g
Saturated Fat54 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.2 g
Cholesterol478 mg
Sodium273 mg
Potassium768 mg
Calcium479 mg
Iron1.8 mg
Magnesium52 mg
Phosphorus483 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A138 mcg
Vitamin E0.8 mg
Vitamin K6.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate46 mcg
Choline16 mg
Caffeine0 mg
Water466 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 31. The excerpt below is the record exactly as published.
CUSTARD CREAMS. Six to seven persons 122. * * } oz. COX’S INSTANT POWDERED GELATINE 4 pint cream Flavouring, e.g., Vanilla $ pint custard 4 gill water Sugar to sweeten Lemon Jelly (Recipe No. 1)
Cook this with the app: pantry check, scaling, and the assistant.