vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard with Wine and Fruit
From The Twin-city housewife, 1920
Serves 16
Recipe by Mrs. J. J. Norman.
Presented as published in 1920. 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
404Calories
4 gProtein
37 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories404 kcal
Protein3.7 g
Carbohydrates37 g
Fiber0 g
Sugars35 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium13 mg
Potassium58 mg
Calcium37 mg
Iron0 mg
Magnesium3.9 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol4.6 g
Water86 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 51. The excerpt below is the record exactly as published.
one pint of water and one pound of sugar. When it comes to a boil put in the fruit and wine and let boil several minutes. Make a custard of two quarts of sweet milk, yolks of three eggs and half cup of sugar. When both are cool mix together. Just before freezing add a quart of rich cream whipped stiff to which the whites of three eggs have been added. Flavor with vanilla and a half glass of brandy
Cook this with the app: pantry check, scaling, and the assistant.