Lemon Custards

Name: Lemon Custards
Ingredients: Half a pint of water; a small teaspoonful of arrowroot; the grated rind and the juice of one large lemon; six ounces of sugar; two eggs

From Soups, savouries, sweets, with a chapter on breads, 1889

Orange custards can be made similarly using oranges instead of lemons.

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

828Calories

14 gProtein

180 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories828 kcal

Protein14 g

Carbohydrates180 g

Fiber2.8 g

Sugars173 g

Total Fat10 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium153 mg

Potassium293 mg

Calcium91 mg

Iron2.5 mg

Magnesium24 mg

Phosphorus216 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C53 mg

Vitamin A161 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate66 mcg

Choline299 mg

Caffeine0 mg

Water404 g

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 30. The excerpt below is the record exactly as published.

Half a pint of water, a small teaspoonful of arrowroot, the grated rind and the juice of one large lemon, six ounces of sugar, two eggs

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