vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Custard with Chocolate and Almond
From The new practical housekeeping, 1890
Serves 3
Very elaborate and nice.
Presented as published in 1890. 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
644Calories
5 gProtein
150 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein5.5 g
Carbohydrates150 g
Fiber1.3 g
Sugars141 g
Total Fat4.5 g
Saturated Fat2.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol72 mg
Sodium68 mg
Potassium224 mg
Calcium123 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus139 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C18 mg
Vitamin A54 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline66 mg
Caffeine0.8 mg
Water120 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 62. The excerpt below is the record exactly as published.
two cups powdered sugar ; heat the milk to boiling, stir in the sugar and corn starch, cook a few minutes and put in the eggs, boiling until thick. Divide the custard into two parts, and stir into one two tablespoons grated chocolate, and into the other a teaspoon bitter almond. White : ^Vhip into the stiSened whites of three eggs one heaping cup powde'-ed sugar, and the juice and half the grated peel of one lemon
Cook this with the app: pantry check, scaling, and the assistant.