vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custards, Baked
From Consult me, 1902
Serves 4
Or, pour into a deep dish, with or without lining or rim of paste; grate nutmeg and lemon peel over the top, and bake it in a slow oven about thirty minutes.
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
473Calories
9 gProtein
5 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein8.7 g
Carbohydrates4.8 g
Fiber0 g
Sugars0.2 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol307 mg
Sodium95 mg
Potassium182 mg
Calcium100 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus166 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 4 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, Baked.— Boil a pint of cream with some mace and cin- namon : and when it is cold, take 4 yolks and 2 whites of eggs, a little rose and orange-flower water, sack, nutmeg, and sugar to your palate
Cook this with the app: pantry check, scaling, and the assistant.