vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Sauce
From Handbook of practical cookery, 1886
Serves 1
Presented as published in 1886. 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
590Calories
26 gProtein
55 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein26 g
Carbohydrates55 g
Fiber5.2 g
Sugars44 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol416 mg
Sodium285 mg
Potassium774 mg
Calcium552 mg
Iron2.5 mg
Magnesium101 mg
Phosphorus620 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D5.5 mcg
Vitamin C0.8 mg
Vitamin A278 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate66 mcg
Choline361 mg
Caffeine0 mg
Water400 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 120. The excerpt below is the record exactly as published.
Custard Sauce. — Two eggs, three gills of milk, one des- sert-spoonful of sugar, one salt-spoonful of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.