vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Orange Custard

Name: Orange Custard
Yield: 4 servings
Ingredients: eight eggs; the grated rind of two large oranges; the juice of four; half a pint of water; one cupful of sugar

From Miss Parloa's kitchen companion, 1887

Serves 4

Cool before serving.

Presented as published in 1887. 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

463Calories

15 gProtein

83 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories463 kcal

Protein15 g

Carbohydrates83 g

Fiber6.5 g

Sugars76 g

Total Fat10 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium144 mg

Potassium628 mg

Calcium166 mg

Iron2 mg

Magnesium40 mg

Phosphorus236 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C144 mg

Vitamin A190 mcg

Vitamin E1.5 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.8 mg

Folate128 mcg

Choline317 mg

Caffeine0 mg

Water370 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 385. The excerpt below is the record exactly as published.

Orange Custard. This is made of eight eggs, the grated rind of two large oranges, and the juice of four, half a pint of water, and one cupful of sugar

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