vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Sauce
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
531Calories
10 gProtein
72 gCarbs
9 gFat
Full nutrition (35 nutrients)
Calories531 kcal
Protein10 g
Carbohydrates72 g
Fiber0 g
Sugars71 g
Total Fat8.7 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium119 mg
Potassium254 mg
Calcium179 mg
Iron0.9 mg
Magnesium20 mg
Phosphorus224 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline169 mg
Caffeine0 mg
Alcohol19 g
Water183 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 49. The excerpt below is the record exactly as published.
CUSTARD SAUCE. One-half pint milk, two eggs, well beaten, half wine glass of brandy, one cup powdered sugar, stirred into the eggs, flavor with nutmeg, and vanilla
Cook this with the app: pantry check, scaling, and the assistant.