Lemon Custard
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
May keep three days.
Presented as published in 1895. 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
641Calories
53 gProtein
24 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein53 g
Carbohydrates24 g
Fiber5.6 g
Sugars6.5 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.8 g
Omega-30.1 g
Cholesterol1488 mg
Sodium594 mg
Potassium835 mg
Calcium297 mg
Iron8.2 mg
Magnesium71 mg
Phosphorus824 mg
Zinc5.3 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D8 mcg
Vitamin C106 mg
Vitamin A642 mcg
Vitamin E4.5 mg
Vitamin K1.2 mcg
Vitamin B60.8 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)0.5 mg
Folate210 mcg
Choline1186 mg
Caffeine0 mg
Water1192 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 66. The excerpt below is the record exactly as published.
Lemon Custard. (May keep three days.) Two lemons, the rinds and juice, strained and sweetened to taste, beat the yolks of eight eggs till very light, stir this all into one pint and a half of water that has been boiled, stir it on the fire (adding one teaspoon cornstarch
Cook this with the app: pantry check, scaling, and the assistant.