vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Custards
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. 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
793Calories
21 gProtein
86 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories793 kcal
Protein21 g
Carbohydrates86 g
Fiber1.7 g
Sugars57 g
Total Fat41 g
Saturated Fat20 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol576 mg
Sodium564 mg
Potassium303 mg
Calcium224 mg
Iron13 mg
Magnesium30 mg
Phosphorus331 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A213 mcg
Vitamin E1.4 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.8 mg
Folate105 mcg
Choline396 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 98. The excerpt below is the record exactly as published.
two table-spoonfuls of orange-flower water. , Set the gooseberries in cold water over a slow tire, ana simmer till soft ; then drain the water away, and rub them through a sieve ; to a pint of pulp add the eggs, the sugar, and orange-flower water ; set it over the fire, stirring constantly till it becomes thick, and when cold, serve in custard-glasses. No. 409.— Lemon Custards. Eight eggs, six ounces of sugar, two lemons, a tea-cupful of cream, one pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.