Custard (Savoury)
From The "Queen" cookery books: Entrees, 1901
Presented as published in 1901. 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
838Calories
24 gProtein
10 gCarbs
78 gFat
Full nutrition (34 nutrients)
Calories838 kcal
Protein24 g
Carbohydrates9.8 g
Fiber0 g
Sugars1.5 g
Total Fat78 g
Saturated Fat41 g
Monounsaturated Fat19 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol741 mg
Sodium334 mg
Potassium439 mg
Calcium193 mg
Iron2.7 mg
Magnesium31 mg
Phosphorus413 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A241 mcg
Vitamin E1.6 mg
Vitamin K4.8 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.2 mg
Folate73 mcg
Choline446 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 38. The excerpt below is the record exactly as published.
Custard {Savoury). — Beat three eggs into one and a half gills of cream or preferably half a gill of cream and a gill of strong stock, seasoning it rathe) highly with Cayenne, chopped parsley, chives or shallot, and some grated tongue or ham
Cook this with the app: pantry check, scaling, and the assistant.