gluten-freenut-freesoy-freefish-freeshellfish-free
Ham and Savoury Custard
From The housewife's referee, 1898
Serves 1
Custard flavored with shallot is an improvement.
Presented as published in 1898. 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
373Calories
25 gProtein
21 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein25 g
Carbohydrates21 g
Fiber1.3 g
Sugars3.5 g
Total Fat20 g
Saturated Fat6.4 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol563 mg
Sodium715 mg
Potassium376 mg
Calcium112 mg
Iron3.6 mg
Magnesium33 mg
Phosphorus364 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0.2 mg
Vitamin A243 mcg
Vitamin E1.7 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.1 mg
Folate103 mcg
Choline456 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 116. The excerpt below is the record exactly as published.
Ham and Savoury Custard. — Prepare some cro'dtons and put on little slices of ham the same size and shape as the croutons and keep them hot. Make a custard with the yolks of two eggs and the white of one, with a gill of pale stock, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.