vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Sauce for Sweet Puddings
From Cassell's dictionary of cookery, 1892
Serves 1
Time: about ten minutes to thicken. Sufficient for a moderate-sized pudding.
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
468Calories
29 gProtein
23 gCarbs
25 gFat
Full nutrition (35 nutrients)
Calories468 kcal
Protein29 g
Carbohydrates23 g
Fiber0 g
Sugars24 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium327 mg
Potassium869 mg
Calcium655 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus691 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Alcohol4.6 g
Water515 g
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 Sauce for Sweet Puddings. — Mix a pint of milk, sweetened and flavoured, with two eggs slightly beaten. Put this into a saucepan and sth- it gently till it thickens, but it must not boil. Serve it in a tureen or a glass dish, and, just before serving, add a little sugar and a table-spoonful of brandy, and grate a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.