Custard Soaked Biscuits

Name: Custard Soaked Biscuits
Ingredients: the yolks of five eggs; a pint of milk; a few drops of vanilla essence; sugar to taste; the whites of the eggs whisked to a stiff froth

From Little French dinners, 1898

Presented as published in 1898. 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

696Calories

55 gProtein

31 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories696 kcal

Protein55 g

Carbohydrates31 g

Fiber0 g

Sugars24 g

Total Fat38 g

Saturated Fat17 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol976 mg

Sodium226 mg

Potassium824 mg

Calcium709 mg

Iron2.3 mg

Magnesium62 mg

Phosphorus824 mg

Zinc4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D9.3 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E2.4 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B124.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2 mg

Niacin (B3)0.5 mg

Folate124 mcg

Choline784 mg

Caffeine0 mg

Water678 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 3. The excerpt below is the record exactly as published.

the yolks of five eggs, a pint of milk, a few drops of vanilla essence and sugar to taste. Leave the biscuits to soak in the custard for two or three hours, then put the dish in the oven, and when the whole is thoroughly warmed through, cover the surface entirely with the whites of the eggs whisked to a stiff froth

Cook this with the app: pantry check, scaling, and the assistant.