vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Custard Pudding, Baked
From Cassell's dictionary of cookery, 1892
Serves 1
Time: about half an hour to bake. Sufficient for four or five persons.
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
637Calories
41 gProtein
37 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein41 g
Carbohydrates37 g
Fiber0.5 g
Sugars36 g
Total Fat36 g
Saturated Fat16 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol802 mg
Sodium470 mg
Potassium1016 mg
Calcium716 mg
Iron3.6 mg
Magnesium86 mg
Phosphorus893 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0.1 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.7 mg
Folate96 mcg
Choline675 mg
Caffeine0 mg
Water582 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 454. The excerpt below is the record exactly as published.
Custard Pudding, Baked.— Take as many eggs as will when level cover the bottom of the dish in which you intend to bake the < ustard. Break each one into a separate cup before it is mixed with the rest, to insure the <iuality of the eggs. Beat them a minute or two, but not too much, or the custard will be watery. Fill the dish with milk, sweeten liberally, and add a pinch of salt. Flavour with brandy, lemon, almond, vanilla, , rose-water, orange-water, or any other flavour- ing. Stir all together. Grate a little nutmeg on the top
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