vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard
From The thorough good cook, 1895
Serves 5
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
854Calories
22 gProtein
17 gCarbs
78 gFat
Full nutrition (34 nutrients)
Calories854 kcal
Protein22 g
Carbohydrates17 g
Fiber3.9 g
Sugars0.7 g
Total Fat78 g
Saturated Fat42 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol565 mg
Sodium209 mg
Potassium430 mg
Calcium238 mg
Iron3 mg
Magnesium54 mg
Phosphorus321 mg
Zinc2 mg
Copper0.1 mg
Manganese6.1 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A161 mcg
Vitamin E1.9 mg
Vitamin K19 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate51 mcg
Choline298 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 220. The excerpt below is the record exactly as published.
custard. 42. Custard. Into a quart of cream shce half a nutmeg, a few blades of mace, and ten or twelve cloves; simmer it a while with laurel leaves, if approved ; then strain, and add by degrees ten eggs, five whites well beaten with a little sherry or brandy, and a pinch of salt, with sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.