vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orangeade Custard
From The household gas cookery book, 1900
Serves 3
Presented as published in 1900. 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
496Calories
8 gProtein
82 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein8.4 g
Carbohydrates82 g
Fiber8.6 g
Sugars72 g
Total Fat18 g
Saturated Fat9.1 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol164 mg
Sodium56 mg
Potassium736 mg
Calcium187 mg
Iron1 mg
Magnesium42 mg
Phosphorus139 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C192 mg
Vitamin A93 mcg
Vitamin E1 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate124 mcg
Choline128 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 92. The excerpt below is the record exactly as published.
Orangeade Custard. — Squeeze out the juice of half a dozen juicy oranges on to a quarter of a pound of crystallised sugar in an enamelled saucepan. Stir it over a gentle heat on the gas stove until all the sugar has been dissolved. Allow it to get nearly cold, when add a quarter of a pint of cream, mixed with the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.