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Custard, Lemon, without Milk or Cream

Name: Custard, Lemon, without Milk or Cream
Yield: 2 servings
Ingredients: three ounces of loaf sugar; the thin rind and strained juice of two lemons; a pint of hot water; the yolks of four eggs

From Cassell's dictionary of cookery, 1892

Serves 2

Time: 10 minutes. Sufficient for 1 pint.

Presented as published in 1892. 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

398Calories

15 gProtein

58 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories398 kcal

Protein15 g

Carbohydrates58 g

Fiber0.3 g

Sugars49 g

Total Fat12 g

Saturated Fat3.9 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol427 mg

Sodium186 mg

Potassium169 mg

Calcium75 mg

Iron2.7 mg

Magnesium17 mg

Phosphorus241 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.2 mcg

Vitamin C0.9 mg

Vitamin A161 mcg

Vitamin E1.2 mg

Vitamin K0.4 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.6 mg

Folate62 mcg

Choline317 mg

Caffeine0 mg

Water317 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 453. The excerpt below is the record exactly as published.

Custard, Lemon, without Milk or Cream.— Put three ounces of loaf sugar, the thin rind and strained juice of two lemons, and a piiit of hot water into a basin. Let it stand for three-quarters of an hour, or until the flavour of the lemon-rind is extracted. Thoioughly beat tho yolks of four eggs

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