vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Custards, Almond
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
552Calories
14 gProtein
11 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein14 g
Carbohydrates11 g
Fiber4.1 g
Sugars0.1 g
Total Fat50 g
Saturated Fat18 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol204 mg
Sodium63 mg
Potassium399 mg
Calcium162 mg
Iron2 mg
Magnesium106 mg
Phosphorus301 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate16 mcg
Choline98 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 184. The excerpt below is the record exactly as published.
CUSTARDS, Almond. — Take of almonds, lb., blanch and beat them very fine, put them into a pint of cream, with two spoonfuls of rosewater. Sweeten it to your palate ; beat up the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.