vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard for Ice Puddings
From Cookery and housekeeping, 1882
Serves 3
Can add glace cherries or dried fruits.
Presented as published in 1882. 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
801Calories
21 gProtein
83 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories801 kcal
Protein21 g
Carbohydrates83 g
Fiber0 g
Sugars78 g
Total Fat43 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol586 mg
Sodium238 mg
Potassium383 mg
Calcium223 mg
Iron2.4 mg
Magnesium30 mg
Phosphorus391 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A239 mcg
Vitamin E1.4 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate63 mcg
Choline406 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 169. The excerpt below is the record exactly as published.
Custard for Ice Puddings. Take half a pint of milk and half a pint of cream, and stir in the yolks of eight fresh eggs. Have ready a milk saucepan, and warm the mixture, stirring all the time. Do not let it boil, or it will form curds When the mixture is of the usual consistency of cus- tard, take it off the fire, add ^ lb. of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.