vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raspberry Custard
From Harper's cook book encyclopædia, 1902
Serves 2
Time: six or seven minutes to heat the custard.
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
848Calories
8 gProtein
145 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories848 kcal
Protein7.5 g
Carbohydrates145 g
Fiber0 g
Sugars119 g
Total Fat28 g
Saturated Fat14 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat1.1 g
Cholesterol336 mg
Sodium25 mg
Potassium437 mg
Calcium107 mg
Iron1.8 mg
Magnesium48 mg
Phosphorus195 mg
Zinc1.2 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D1.4 mcg
Vitamin C52 mg
Vitamin A97 mcg
Vitamin E0.7 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate37 mcg
Choline209 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 108. The excerpt below is the record exactly as published.
Raspberry Custard.— Bruise lightly some freshly gathered, ripe raspber- ries ; sprinkle a little sugar over them, and heat them gently to draw out the juice. Pour the juice off, and with a pint of it mix very gradually the well- beaten yolks of three eggs. Stir the custard over a gentle fire for a few minutes, pour it out, and when it is cool mix with it a table-spoonful of strained lemon-juice and a quarter of a pint of thick cream. Serve in glasses. Time, six or seven minutes to heat the custard. Raspberry - fool. — Put a pint of raspberries into a saucepan with % lb. of loaf sugar,
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