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

996Calories

36 gProtein

176 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories996 kcal

Protein36 g

Carbohydrates176 g

Fiber14 g

Sugars79 g

Total Fat22 g

Saturated Fat6.7 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat5 g

Omega-30.1 g

Cholesterol744 mg

Sodium1365 mg

Potassium819 mg

Calcium494 mg

Iron37 mg

Magnesium77 mg

Phosphorus510 mg

Zinc3.2 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D4 mcg

Vitamin C159 mg

Vitamin A323 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)8.4 mg

Folate255 mcg

Choline616 mg

Caffeine0 mg

Water804 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.

Lemon Cup Custards. .Make a pint of lemonade by di3solving 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.