vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard, Lemon
From The thorough good cook, 1895
Serves 2
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
785Calories
35 gProtein
30 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories785 kcal
Protein35 g
Carbohydrates30 g
Fiber4.1 g
Sugars2.6 g
Total Fat58 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium271 mg
Potassium170 mg
Calcium102 mg
Iron8.5 mg
Magnesium15 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E11 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.1 mg
Folate43 mcg
Choline8.2 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 2 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, Lemon. Beat the 3'olks of eight eggs, as well as if for a cake, till they are like strong cream. With this mix gradually fi pint of boiling water, and the grated rind and juice of two lemons. Sweeten to taste, and stir it one way over the fire till it thickens, but do not let it boil. Add a little wine and brandy
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