Custards in Cups

Name: Custards in Cups
Ingredients: the yolks of six eggs; four whole eggs; one quart of milk; three ounces of pounded sugar; two tablespoonfuls of brandy; a little grated nutmeg, if liked

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

1691Calories

95 gProtein

133 gCarbs

79 gFat

Full nutrition (35 nutrients)

Calories1691 kcal

Protein95 g

Carbohydrates133 g

Fiber0 g

Sugars134 g

Total Fat79 g

Saturated Fat34 g

Monounsaturated Fat25 g

Polyunsaturated Fat11 g

Omega-30.3 g

Cholesterol1977 mg

Sodium1082 mg

Potassium2154 mg

Calcium1480 mg

Iron8.8 mg

Magnesium176 mg

Phosphorus1976 mg

Zinc11 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D19 mcg

Vitamin C0 mg

Vitamin A1112 mcg

Vitamin E5.7 mg

Vitamin K1.5 mcg

Vitamin B61.4 mg

Vitamin B129.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.6 mg

Niacin (B3)1.4 mg

Folate235 mcg

Choline1644 mg

Caffeine0 mg

Alcohol9.3 g

Water1258 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 89. The excerpt below is the record exactly as published.

CUSTARDS IN CUPS f I IHE yolks of six eggs, four whole eggs, one quart of milk, three ounces of pounded sugar, two tablespoonfuls of brandy and a little grated nutmeg, if liked

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