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Raspberry Custards
From Vegetarian cookery, 1891
Serves 6
Presented as published in 1891. 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
549Calories
3 gProtein
73 gCarbs
29 gFat
Full nutrition (31 nutrients)
Calories549 kcal
Protein3.4 g
Carbohydrates73 g
Fiber0.7 g
Sugars61 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol80 mg
Sodium23 mg
Potassium802 mg
Calcium108 mg
Iron0.7 mg
Magnesium74 mg
Phosphorus106 mg
Zinc1 mg
Copper0.1 mg
Manganese2.9 mg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate5.5 mcg
Water71 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 98. The excerpt below is the record exactly as published.
Raspberry Custards. One pint of cream, three quarters of a pint of raspberry- juice, and half a pound of white sugar
Cook this with the app: pantry check, scaling, and the assistant.