vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Custard Puddings
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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
876Calories
5 gProtein
12 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories876 kcal
Protein4.7 g
Carbohydrates12 g
Fiber0 g
Sugars3.2 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium9751 mg
Potassium266 mg
Calcium152 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus135 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 146. The excerpt below is the record exactly as published.
Custard Puddings. There are two kinds of custard pudding, the one made with whites of eggs, the other with yolks. It is desirable to select that kind which utilises the eggs left by other dishes. The proportion and mode of cooking are the same for both. 6 eggs (whites or yolks) ; beat, if whites, to a froth ; 2 gills of cream ; A little sugar ; A very little salt ; 362 CREAMS. 2 tablespoonsful of liqueur, or a flavour of bitter almonds or lemon
Cook this with the app: pantry check, scaling, and the assistant.