Custard Pudding
From The official handbook for the National Training School for Cookery, 1891
The pudding can be made without paste if preferred.
Presented as published in 1891. 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
481Calories
33 gProtein
25 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein33 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat9 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol773 mg
Sodium377 mg
Potassium642 mg
Calcium412 mg
Iron3.5 mg
Magnesium53 mg
Phosphorus642 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A398 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.4 mg
Folate94 mcg
Choline631 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 115. The excerpt below is the record exactly as published.
CUSTARD PUDDING. Average cost of " Custard Pudding " (about one pinl and a half). INGREDIENTS. d. 4 eggs 4 i pint of milk 2 Grated nutmeg and salt | , 1 tablespoonful of castor sugar j * Butter and flour for paste 2 Time required, about thirty-five minutes. Now we will show you how to make a Custard Pudding* 1. We take a pint and a half dish and line the dish throughout with paste (see " Pastry," Lesson No. 2). N.B. — The pudding can be made without paste, if preferred ; in which case the dish must be butttered inside. 2. We break four eggs, put the yolks into a basin, with the whites of two eggs, and beat them well together (the others we put aside). 3. We add a tablespoonful of castor sugar. 4. We stir one pint of cold milk in with the eggs, and a qttarter of a saltspoonftd of salt. 5. We pour this custard into the dish lined with paste* 6. We grate half a teaspoonful of nutmeg
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