vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Queen's Custard
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for a pint and a half of custard.
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
818Calories
22 gProtein
17 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories818 kcal
Protein22 g
Carbohydrates17 g
Fiber1 g
Sugars8.9 g
Total Fat73 g
Saturated Fat36 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol657 mg
Sodium222 mg
Potassium405 mg
Calcium194 mg
Iron2.7 mg
Magnesium50 mg
Phosphorus401 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A213 mcg
Vitamin E1.4 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate63 mcg
Choline392 mg
Caffeine0 mg
Water193 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 1414. The excerpt below is the record exactly as published.
Queen's Custard. — Sweeten a pint of thick cream with two table-spoonfuls of pounded sugar. Boil it, allow it to cool shghtly, then mix with it very gradually the well-beaten yolks of eight eggs. Put the custard into a heated jug, place this in a pan with boiling water, and stir with a wooden spoon till it begins to thicken. Pour it out, mix with it a wine-glassful of maraschino or noyau, and continue stirring it until it is cold. An oimce of almonds
Cook this with the app: pantry check, scaling, and the assistant.