Custard with Gelatine and Marmalade

Name: Custard with Gelatine and Marmalade
Ingredients: One pint and a half of milk; Two tablespoonfuls of marmalade; two tablespoonfuls of orange marmalade; the eggs; gelatine

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

1311Calories

154 gProtein

90 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories1311 kcal

Protein154 g

Carbohydrates90 g

Fiber0.9 g

Sugars75 g

Total Fat38 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol646 mg

Sodium771 mg

Potassium1386 mg

Calcium1071 mg

Iron4.5 mg

Magnesium137 mg

Phosphorus1101 mg

Zinc5.2 mg

Copper3 mg

Manganese0.2 mg

Vitamin D10 mcg

Vitamin C7 mg

Vitamin A474 mcg

Vitamin E2 mg

Vitamin K0.5 mcg

Vitamin B60.7 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.1 mg

Niacin (B3)1 mg

Folate118 mcg

Choline629 mg

Caffeine0 mg

Water800 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 26. The excerpt below is the record exactly as published.

One pint and a half of milk. Two tablespoonfuls of marmalade. Make a custard with a pint of the milk and the eggs and sugar. Put the remainder of the mi[k into a cup, break the gelatine into it, and stand the cup in a basin of hot water till the gelatine is dissolved. Strain the custard and gelatine into a basin, add two tablespoonfuls of orange marmalade

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