vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Dutch Custard, or Baked Raspberry Pudding
From Modern cookery, in all its branches, 1884
Serves 2
Break eggs one at a time and remove specks before beating.
Presented as published in 1884. 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
735Calories
22 gProtein
129 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein22 g
Carbohydrates129 g
Fiber0 g
Sugars94 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium214 mg
Potassium735 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 387. The excerpt below is the record exactly as published.
DUTCH CUSTARD, OR BAKED RASPBERRY PUDDING. Lay into a tart-dish a border of puff-paste, and a pint and a half of freshly-gathered raspberries, well mixed with three ounces of sugar. Whisk thoroughly six large eggs
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