Custard Creams

Name: Custard Creams
Ingredients: half a pint of boiled milk; four whole eggs; half an ounce of gelatine; a gill of whipped cream; ripe strawberries cut into neat pieces

From Fifty dinners, 1895

Presented as published in 1895. 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

798Calories

44 gProtein

52 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories798 kcal

Protein44 g

Carbohydrates52 g

Fiber0 g

Sugars32 g

Total Fat46 g

Saturated Fat22 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol833 mg

Sodium321 mg

Potassium1174 mg

Calcium314 mg

Iron4.9 mg

Magnesium96 mg

Phosphorus609 mg

Zinc3.5 mg

Copper0.6 mg

Manganese1.7 mg

Vitamin D4.5 mcg

Vitamin C268 mg

Vitamin A540 mcg

Vitamin E2.8 mg

Vitamin K2.8 mcg

Vitamin B60.4 mg

Vitamin B122.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.2 mg

Folate102 mcg

Choline613 mg

Caffeine0 mg

Water634 g

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 67. The excerpt below is the record exactly as published.

half a pint of boiled milk, turn this to a custard with four whole eggs, stirring in half an ounce of gelatine, cool, and whip it, adding a gill of whipped cream. Set 4- Custard , , 1 1 • 11- 1 . • creams with the moulds m crushed ice, and set ripe strawberries. strawberries cut into neat piece

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