Nourishing Custard
From The exhibition cookery book, 1900
In cooking this custard quick baking or stewing should be avoided to prevent any possible coagulation of the albumen contained in the eggs and meat extract.
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
494Calories
40 gProtein
13 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein40 g
Carbohydrates13 g
Fiber0 g
Sugars12 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol948 mg
Sodium8092 mg
Potassium660 mg
Calcium309 mg
Iron4.7 mg
Magnesium60 mg
Phosphorus713 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A439 mcg
Vitamin E3.3 mg
Vitamin K1.7 mcg
Vitamin B60.6 mg
Vitamin B123.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.6 mg
Folate127 mcg
Choline790 mg
Caffeine0 mg
Water358 g
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 34. The excerpt below is the record exactly as published.
yolks of eggs, and stir over the fire until thick, but do not let it boil, then add the sugar and gelatine and stir till dissolved. Remove from the fire, add the flavouring, and strain into a wetted mould. When set, dip the mould for one moment into warm water, wipe the out- side, and turn out quickly on to a cold dish. THE EXHIBITION COOKERY BOOK. 85 INVALID COOKERY. 168. BEEF TEA. i lb. lean beef (beef steak) j)int water Salt Shred the meat as finely as possible, remove every particle of fat, sinew, and skin ; put it in a jar or basin wth the given quantity of cold Avater, add about half a teaspoonful of salt, and let it stand for half an hour or longer. Cover the jar with white paper or a close fitting lid, stand it in a saucepan of boiling water, and place on the fire to allow the water to boil for at least two hours. Strain the beef tea into a jug or large cup. Remove any fat that may be on the surface by means of a piece of thin white paper, add a little more salt if needed, and serve hot or cold. Beat up the egg yolks ; mix the Bovril with the water, previously heated ; stir this into the beaten eggs. Boil up the milk and add it to the above ; season to taste, and strain into a well buttered mould or basin. Place the mould in a stew-pan containing some hot water, cover with buttered paper, and cook in the oven for about tAventy minutes. 169. NOURISHING CUSTARD. S yolks of eggs J gill AA’ater 1 gill milk 2 tablespoonfuls Bovril
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.