Orange Custard
From The book of plain cooking, 1904
Use pipless oranges if possible.
Presented as published in 1904. 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
784Calories
58 gProtein
87 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories784 kcal
Protein58 g
Carbohydrates87 g
Fiber13 g
Sugars74 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol430 mg
Sodium383 mg
Potassium1851 mg
Calcium887 mg
Iron2.6 mg
Magnesium130 mg
Phosphorus777 mg
Zinc3.8 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D6.7 mcg
Vitamin C287 mg
Vitamin A375 mcg
Vitamin E2.3 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B123.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.1 mg
Folate218 mcg
Choline437 mg
Caffeine0 mg
Water978 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 49. The excerpt below is the record exactly as published.
an ounce of gelatine. Carefully pare three oranges, removing all pith, and get pipless oranges if possible. Cut evenly in slices, and line a pudding-basin with them, sprinkling over with castor sugar. Make a custard of a packet of Bird’s custard powder, or two eggs, to a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.