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German Custard Pudding-Sauce
From Modern cookery, in all its branches, 1884
Serves 2
Should not be placed directly on fire; hold over it instead.
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
643Calories
13 gProtein
37 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein13 g
Carbohydrates37 g
Fiber6.6 g
Sugars24 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol404 mg
Sodium135 mg
Potassium316 mg
Calcium209 mg
Iron2 mg
Magnesium26 mg
Phosphorus226 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C65 mg
Vitamin A122 mcg
Vitamin E1 mg
Vitamin K3.9 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate43 mcg
Choline225 mg
Caffeine0 mg
Water170 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 359. The excerpt below is the record exactly as published.
GERMAN CUSTARD PUDDING-SAUCE. Boil very gently together half a pint of new milk or of milk and cream mixed, a very thi,n strip or two of fresh lemon-rind, a bit of cinnamon, half an inch of a vanilla bean, and an ounce and a half or two ounces of sugar, until the milk is strongly flavoured ; then strain, and pour it, by slow degrees, to the well-beaten yolks of three eggs, smoothly mixed with a knife-end-full (about half a teaspoonful) of flour, a grain or two of salt, and a tablespoonful of cold milk
Cook this with the app: pantry check, scaling, and the assistant.