vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Custard (without cream or milk)
From Harper's cook book encyclopædia, 1902
Serves 2
Add brandy and Madeira if desired.
Presented as published in 1902. 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
656Calories
11 gProtein
115 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories656 kcal
Protein11 g
Carbohydrates115 g
Fiber0 g
Sugars114 g
Total Fat18 g
Saturated Fat6.5 g
Monounsaturated Fat8 g
Polyunsaturated Fat2.9 g
Cholesterol734 mg
Sodium43 mg
Potassium77 mg
Calcium96 mg
Iron1.9 mg
Magnesium6.1 mg
Phosphorus265 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A259 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate99 mcg
Choline558 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 106. The excerpt below is the record exactly as published.
Lemon Custard (without cream or milk). — Put the thin rind of two lemons into three-quarters of a pint of cold water, and soak until the flavor is extracted. Boil the liquid, and pour it gradually over the yolks of eight eggs which have been beaten briskly for several minutes. Strain the juice of the lemons over % lb. of sugar, add a quarter of a pint of water
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