vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Gelatine Custard
From Buckeye cookery, 1892
Serves 4
Add powdered sugar to beaten egg whites and place over custard before serving.
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
549Calories
10 gProtein
117 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein9.9 g
Carbohydrates117 g
Fiber1.4 g
Sugars97 g
Total Fat6.8 g
Saturated Fat3.5 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol22 mg
Sodium344 mg
Potassium334 mg
Calcium304 mg
Iron8 mg
Magnesium31 mg
Phosphorus204 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C9.7 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate38 mcg
Choline38 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 59. The excerpt below is the record exactly as published.
GELATINE CusTARD. To one-third package Coxe’s gelatine, add a little less than one pint boiling water ; stir until gelatine is dissolved, add the juice of one lemon, and one and a half cups sugar; strain through a jelly- strainer into dish for the table, and set in a cool place. For custard, to one and a half pints milk add the yolks of four eggs (reserving the whites), and four table-spoons sugar
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