Fish Custard
From Plasmon cookery book, 1904
Presented as published in 1904. 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
279Calories
21 gProtein
16 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein21 g
Carbohydrates16 g
Fiber3 g
Sugars6.9 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium219 mg
Potassium437 mg
Calcium131 mg
Iron3.5 mg
Magnesium36 mg
Phosphorus343 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C13 mg
Vitamin A245 mcg
Vitamin E1.6 mg
Vitamin K1.1 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate101 mcg
Choline450 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 26. The excerpt below is the record exactly as published.
FISH CUSTARD. — Method : Take for a i-pint mould 2 tablespoonfuls Plasmon, dissolve in \ pint tepid milk ; let this come to the boil, turn into a basin to get cold, and keep stirring occasionally. Have a haddock or 2 whitings cut into slices, and boil in milk for about f hour ; add to this 1 sliced onion, white and black peppercorns, 2 bay-leaves and a little thyme ; simmer for about ^ hour, strain, and when cold add to this the raw yolks of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.