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Custard Pudding, Boiled
From Cassell's dictionary of cookery, 1892
Serves 4
Time: forty minutes to steam. Sufficient for four 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
97Calories
7 gProtein
5 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein6.9 g
Carbohydrates4.6 g
Fiber0 g
Sugars3.1 g
Total Fat5.5 g
Saturated Fat2.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol147 mg
Sodium76 mg
Potassium146 mg
Calcium96 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus138 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate21 mcg
Choline121 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 4 servings.
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, Boiled. — Make a pint of custard with half a pint of milk and three eggs. Flavour and sweeten it liberally, or the pudding will be insipid. Put it into a 1) uttered basin which it will quite fill, cover it with a piece of buttered paper, and tie it in a floured cloth, then steam it until done enough. Keep moving it about in the saucepan for the first few minutes, that it may be well mixed. It must not cease boiling after it is once put in. Serve with wine sauce or a little jam. A large pudding may be made with very little more expense by adding another egg, another half-pint of milk, and a table-spoonful of flour
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