Custard for Creams and Puddings

Name: Custard for Creams and Puddings
Ingredients: I pint milk; I to 2 ozs. sugar; Yolks of 4 eggs; a strip of lemon rind; or 1 egg and 2 yolks or 2 whole eggs

From Cox's manual of gelatine cookery (copyright), 1938

Care must be taken not to heat the mixture too much or it will curdle.

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

806Calories

49 gProtein

69 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories806 kcal

Protein49 g

Carbohydrates69 g

Fiber11 g

Sugars57 g

Total Fat40 g

Saturated Fat17 g

Monounsaturated Fat13 g

Polyunsaturated Fat5.4 g

Omega-30.1 g

Cholesterol988 mg

Sodium546 mg

Potassium1237 mg

Calcium874 mg

Iron5.2 mg

Magnesium103 mg

Phosphorus999 mg

Zinc5.5 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D9.7 mcg

Vitamin C129 mg

Vitamin A559 mcg

Vitamin E3.1 mg

Vitamin K0.8 mcg

Vitamin B60.9 mg

Vitamin B124.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)1.1 mg

Folate131 mcg

Choline830 mg

Caffeine0 mg

Water701 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 47. The excerpt below is the record exactly as published.

CUSTARD FOR CREAMS AND PUDDINGS I pint milk I to 2 ozs. sugar Flavouring Yolks of 4 eggs or 1 egg and 2 yolks or 2 whole eggs Heat the milk in a pan with a strip of lemon rind

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