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Lemon Custard

Name: Lemon Custard
Yield: 10 servings
Ingredients: lqt. of milk; the thin rind of a Lemon; two bitter almonds; 41b. of sugar; six well-beaten eggs

From The encyclopaedia of practical cookery, 1892

Serves 10

Can be served hot or cold.

Presented as published in 1892. 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

837Calories

8 gProtein

188 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories837 kcal

Protein8.3 g

Carbohydrates188 g

Fiber1.8 g

Sugars187 g

Total Fat9.4 g

Saturated Fat3 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol123 mg

Sodium82 mg

Potassium249 mg

Calcium167 mg

Iron0.9 mg

Magnesium33 mg

Phosphorus186 mg

Zinc1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.5 mcg

Vitamin C13 mg

Vitamin A79 mcg

Vitamin E1.8 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.4 mg

Folate18 mcg

Choline109 mg

Caffeine0 mg

Water117 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 295. The excerpt below is the record exactly as published.

Lemon Custard. — (1) Put into a saucepan lqt. of milk, the thin rind of a Lemon, two bitter almonds, and 41b. of sugar. Bring the milk to the boil, strain it gradi ally through a fine sieve into a saucepan over six well -beaten ' e

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