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Ladies' Custards
From The housewife's referee, 1898
Serves 2
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
694Calories
11 gProtein
75 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein11 g
Carbohydrates75 g
Fiber4.7 g
Sugars65 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol370 mg
Sodium111 mg
Potassium438 mg
Calcium70 mg
Iron1.6 mg
Magnesium24 mg
Phosphorus198 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C14 mg
Vitamin A418 mcg
Vitamin E2 mg
Vitamin K5.4 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate37 mcg
Choline241 mg
Caffeine0 mg
Water376 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 143. The excerpt below is the record exactly as published.
Ladies' Custards. — Pare and core four sharp apples, put them in a saucepan with a little water and boil till soft, then strain and rub the pulp through a sieve; grate the rind of half a lemon, and add to the apples with the strained juice of it ; add one ounce of dried breadcrumbs pounded and sifted, and two ounces of castor sugar ; then add three ounces of melted butter and three eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.