Custard Pudding
From The English-Chinese cookery book, 1890
Can be made without paste if the dish is buttered.
Presented as published in 1890. 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
374Calories
32 gProtein
16 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein32 g
Carbohydrates16 g
Fiber0.2 g
Sugars13 g
Total Fat19 g
Saturated Fat6.6 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium2034 mg
Potassium281 mg
Calcium115 mg
Iron3.6 mg
Magnesium26 mg
Phosphorus399 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate95 mcg
Choline588 mg
Caffeine0 mg
Water204 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 40. The excerpt below is the record exactly as published.
CUSTARD PUDDING. LINE a dish throughout with paste. The pudding can be made without paste if preferred; in which case the dish must be buttered inside. Break four eggs, put the yolks into a basin, with the whites of two eggs, and beat them well together (the others put aside). Add a tablespoonful of castor sugar. Stir one pint of cold milk in with the eggs, and a quarter of a spoonful of salt. Pour this custard into the dish lined with paste. Grate half a teaspoonful of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.