Raspberry Custard
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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
857Calories
31 gProtein
133 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories857 kcal
Protein31 g
Carbohydrates133 g
Fiber4.3 g
Sugars31 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium256 mg
Potassium1295 mg
Calcium664 mg
Iron6.3 mg
Magnesium137 mg
Phosphorus745 mg
Zinc3.8 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D5.7 mcg
Vitamin C52 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)6.3 mg
Folate179 mcg
Choline234 mg
Caffeine0 mg
Water671 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.
Raspberry Custard. Take half a pint of ripe raspberries, pass them through a sieve, mix it into a pint of milk in which a dessert-spoonful of corn flour free from lumps has been stirred, beat a large egg
Cook this with the app: pantry check, scaling, and the assistant.