Fig Custard

Name: Fig Custard
Ingredients: 4 0z. COX’S INSTANT POWDERED GELATINE; + Ib. figs; 1 dessertspoonful sugar; 2% pint custard; 2 teaspoonfuls lemon juice; A little vanilla essence

From Cox's manual of gelatine cookery (copyright), 1938

Date Custard may be made in the same way.

Presented as published in 1938. 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

1820Calories

74 gProtein

247 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories1820 kcal

Protein74 g

Carbohydrates247 g

Fiber13 g

Sugars233 g

Total Fat66 g

Saturated Fat31 g

Monounsaturated Fat20 g

Polyunsaturated Fat6.4 g

Omega-30 g

Cholesterol1184 mg

Sodium865 mg

Potassium3150 mg

Calcium1668 mg

Iron6.6 mg

Magnesium233 mg

Phosphorus1658 mg

Zinc8.3 mg

Copper0.7 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A723 mcg

Vitamin E3.6 mg

Vitamin K24 mcg

Vitamin B61.2 mg

Vitamin B125.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)3.6 mg

Niacin (B3)3.3 mg

Folate170 mcg

Choline22 mg

Caffeine0 mg

Water1481 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 23. The excerpt below is the record exactly as published.

FIG CUSTARD. Six persons 4 0z. COX’S INSTANT POWDERED GELATINE + Ib. figs 1 dessertspoonful sugar 2% pint custard 2 teaspoonfuls lemon juice A little vanilla essence

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