Lemon Custard

Name: Lemon Custard
Ingredients: 6 eggs; 2 lemons; 4 lb. powdered sugar; 1 wine-glass brandy; 1 stale sponge cake; 1 pint milk or cream; 2 ozs. butter

From The pudding and pastry book, 1900

Presented as published in 1900. 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

9217Calories

50 gProtein

1850 gCarbs

249 gFat

Full nutrition (34 nutrients)

Calories9217 kcal

Protein50 g

Carbohydrates1850 g

Fiber5.6 g

Sugars1781 g

Total Fat249 g

Saturated Fat109 g

Monounsaturated Fat47 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol1751 mg

Sodium572 mg

Potassium1209 mg

Calcium544 mg

Iron7.6 mg

Magnesium82 mg

Phosphorus915 mg

Zinc5.3 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D6 mcg

Vitamin C106 mg

Vitamin A482 mcg

Vitamin E3.5 mg

Vitamin K13 mcg

Vitamin B60.8 mg

Vitamin B122.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.8 mg

Niacin (B3)0.7 mg

Folate163 mcg

Choline892 mg

Caffeine0 mg

Water704 g

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 6. The excerpt below is the record exactly as published.

Lemon Custard 6 eggs 2 lemons 4 lb. powdered sugar I wine-glass brandy 1 stale sponge cake 1 pint milk or cream 2 ozs. butter

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