vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raspberry Custard
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for four or five glasses.
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
923Calories
15 gProtein
90 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories923 kcal
Protein15 g
Carbohydrates90 g
Fiber0 g
Sugars38 g
Total Fat56 g
Saturated Fat29 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol671 mg
Sodium49 mg
Potassium887 mg
Calcium212 mg
Iron3.4 mg
Magnesium97 mg
Phosphorus391 mg
Zinc2.4 mg
Copper0.3 mg
Manganese2.3 mg
Vitamin D2.8 mcg
Vitamin C109 mg
Vitamin A194 mcg
Vitamin E1.3 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate78 mcg
Choline419 mg
Caffeine0 mg
Water494 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1480. The excerpt below is the record exactly as published.
Raspberry Custard. — Bruise lightly some freshly-gathered ripe raspbeiries, 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
Cook this with the app: pantry check, scaling, and the assistant.