vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Dutch Custard
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
Presented as published in 1892. 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
626Calories
22 gProtein
101 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein22 g
Carbohydrates101 g
Fiber0 g
Sugars66 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium214 mg
Potassium734 mg
Calcium140 mg
Iron4.2 mg
Magnesium83 mg
Phosphorus390 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D3 mcg
Vitamin C78 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 478. The excerpt below is the record exactly as published.
Dutch Custard. — Break six eggs into a basin, add three ounces of fine sugar, and whisk thoroughly. Line a pie-dish with puft" paste, or if preferred, only put a border round the edge. Mix a pint and a half of freshly- picked raspberries -with three ounces of sugar, add it to the eggs
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