Kaisins

Name: Kaisins
Ingredients: Three eggs; the milk; the thinly cut peel of the lemon; the bread-crumbs; the sugar; Butter a pie-dish

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

1182Calories

28 gProtein

229 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1182 kcal

Protein28 g

Carbohydrates229 g

Fiber11 g

Sugars217 g

Total Fat34 g

Saturated Fat9.3 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol619 mg

Sodium315 mg

Potassium739 mg

Calcium522 mg

Iron3.5 mg

Magnesium63 mg

Phosphorus558 mg

Zinc3.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5.3 mcg

Vitamin C129 mg

Vitamin A321 mcg

Vitamin E1.9 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.8 mg

Folate84 mcg

Choline493 mg

Caffeine0 mg

Water413 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 33. The excerpt below is the record exactly as published.

Kaisins. Three eggs. Put the milk into a saucepan, with the thinly cut peel of the lemon; when boiling pour it on to the bread- crumbs, and let it stand for twenty minutes; then take out the peel, add the sugar and well beaten eggs. Butter a pie-dish

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