Lemon Cup Custards

Name: Lemon Cup Custards
Ingredients: two and a half ounces of loaf sugar; a pint of boiling water; the juice of three lemons; the yolks of four eggs

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

937Calories

22 gProtein

175 gCarbs

23 gFat

Full nutrition (33 nutrients)

Calories937 kcal

Protein22 g

Carbohydrates175 g

Fiber14 g

Sugars79 g

Total Fat23 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.2 g

Cholesterol0 mg

Sodium1081 mg

Potassium543 mg

Calcium382 mg

Iron34 mg

Magnesium53 mg

Phosphorus114 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C159 mg

Vitamin A3 mcg

Vitamin E4.3 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1 mg

Niacin (B3)8.2 mg

Folate161 mcg

Choline28 mg

Caffeine0 mg

Water687 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Lemon Cup Custards. Make a pint of lemonade by dissolving two and a half ounces of loaf sugar in a pint of boiling water, having previously with part of the sugar rubbed off the lemon rind ; next put in the juice of three lemons, add the yolks of four eggs

Cook this with the app: pantry check, scaling, and the assistant.