Custard (Diabetic)
From Plasmon cookery book, 1904
Presented as published in 1904. 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
119Calories
8 gProtein
16 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein7.8 g
Carbohydrates16 g
Fiber11 g
Sugars4.4 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium77 mg
Potassium229 mg
Calcium162 mg
Iron1.7 mg
Magnesium21 mg
Phosphorus111 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C129 mg
Vitamin A83 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate37 mcg
Choline156 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 27. The excerpt below is the record exactly as published.
CUSTARD (Diabetic). — Ingredients: \ lb. apples; 2 eggs ; \ gill Plasmon stock; \ oz. butter ; 1 teaspoonful Plasmon ; saccharin to taste. Method. — Stew or bake apples until they form a pulp ; when cool, add yolks of 2 eggs, saccharin to taste, and stock ; beat whites up to stiff froth and stir in lightly ; pour into a prepared pie dish and bake gently for about 20 minutes. To prepare pie dish, line with butter and shake over it some dry Plasmon. 123. CUSTARD (Diabetic). — Ingredients: i egg; \ gill Plasmon stock; \ gill milk ; saccharin to taste; a small piece of lemon peel
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