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Orange Custards

Name: Orange Custards
Yield: 4 servings
Ingredients: the rind of half a Seville orange; a spoonful of the best brandy; 4 ozs. of loaf sugar; the yolks of four eggs; pour in gradually a pint of boiling cream

From Consult me, 1902

Serves 4

Serve hot and cold.

Presented as published in 1902. 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

590Calories

9 gProtein

33 gCarbs

47 gFat

Full nutrition (35 nutrients)

Calories590 kcal

Protein8.7 g

Carbohydrates33 g

Fiber0 g

Sugars28 g

Total Fat47 g

Saturated Fat25 g

Monounsaturated Fat10 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol307 mg

Sodium95 mg

Potassium183 mg

Calcium100 mg

Iron0.9 mg

Magnesium13 mg

Phosphorus166 mg

Zinc0.9 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Alcohol1.2 g

Water108 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 353. The excerpt below is the record exactly as published.

ORANGE CUSTARDS.— Boil the rind of half a Seville orange very tender ; beat it very fine in a mortar ; add a spoonful of the best brandy, the juice of a Seville orange, 4 02s. of loaf sugar, and the yolks of four eggs ; beat all together ten minutes ; then pour in gradually a pint of boiling cream

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