vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plumbe's Arrowroot Custard
From Cassell's dictionary of cookery, 1892
Serves 2
This is an exquisite delicacy.
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
443Calories
20 gProtein
52 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein20 g
Carbohydrates52 g
Fiber0.4 g
Sugars49 g
Total Fat18 g
Saturated Fat9.9 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol151 mg
Sodium228 mg
Potassium895 mg
Calcium615 mg
Iron1.1 mg
Magnesium68 mg
Phosphorus570 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.2 mcg
Vitamin C0.5 mg
Vitamin A196 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1 mg
Folate108 mcg
Choline160 mg
Caffeine0 mg
Water471 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1258. The excerpt below is the record exactly as published.
Plumbe's Arrowroot Custard. — Take one quart of milk, mix with it two ounces of arrowroot, one or two eggs well beaten, and add a little butter and four table-spoonfuls of suga
Cook this with the app: pantry check, scaling, and the assistant.