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Orange Custard

Name: Orange Custard
Yield: 2 servings
Ingredients: 1 Seville orange; 4 oz. white sugar; yolks of 4 eggs; I pt. of boiling cream; preserved orange

From The Ideal cook book, 1899

Serves 2

Presented as published in 1899. 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

679Calories

18 gProtein

79 gCarbs

34 gFat

Full nutrition (33 nutrients)

Calories679 kcal

Protein18 g

Carbohydrates79 g

Fiber4 g

Sugars73 g

Total Fat34 g

Saturated Fat2.6 g

Monounsaturated Fat1 g

Polyunsaturated Fat0 g

Cholesterol13 mg

Sodium11 mg

Potassium315 mg

Calcium86 mg

Iron0.4 mg

Magnesium20 mg

Phosphorus39 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C94 mg

Vitamin A9.9 mcg

Vitamin E5.8 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.8 mg

Folate38 mcg

Choline7.6 mg

Caffeine0 mg

Water216 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 126. The excerpt below is the record exactly as published.

Orange Custard—Ingredients—1 Seville orange, 4 oz. white sugar, yolks of 4 eggs, I pt. of boiling cream, preserved orange

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