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Orange Custard

Name: Orange Custard
Yield: 3 servings
Ingredients: the juice of four oranges; four ounces of loaf sugar; three-quarters of a pint of thick cream; the well-beaten yolks of four eggs

From Cassell's dictionary of cookery, 1892

Serves 3

Sufficient for four or five persons.

Presented as published in 1892. 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

755Calories

13 gProtein

71 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories755 kcal

Protein13 g

Carbohydrates71 g

Fiber5.8 g

Sugars60 g

Total Fat48 g

Saturated Fat26 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol369 mg

Sodium119 mg

Potassium641 mg

Calcium205 mg

Iron1.4 mg

Magnesium39 mg

Phosphorus232 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1.3 mcg

Vitamin C128 mg

Vitamin A133 mcg

Vitamin E1.1 mg

Vitamin K3 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.8 mg

Folate103 mcg

Choline216 mg

Caffeine0 mg

Water327 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1026. The excerpt below is the record exactly as published.

Orange Custard. — Strain the juice of four oranges over four ounces of loaf sugar, put , them into an enamelled saucepan, and stir them ORA (475) ORA over a gentle fire iintil the sugar is dissolved. ^Vllen the liquid is almost cold, add thi-oc- quarters of a pint of thick cream and the well- beaten yolks of four egg

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