Raspberry Custards
From The St. Mungo cookery book, 1904
A. G. M.
Presented as published in 1904. 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
630Calories
27 gProtein
83 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein27 g
Carbohydrates83 g
Fiber0.2 g
Sugars36 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium256 mg
Potassium1509 mg
Calcium701 mg
Iron3 mg
Magnesium153 mg
Phosphorus721 mg
Zinc3.7 mg
Copper0.3 mg
Manganese2.2 mg
Vitamin D5.7 mcg
Vitamin C103 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline234 mg
Caffeine0 mg
Water853 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 41. The excerpt below is the record exactly as published.
RASPBERRY CUSTARDS. i pint of ripe raspberries (or iam). I egg. I de.ssertspoonful of cornflour. I pint of milk.
Cook this with the app: pantry check, scaling, and the assistant.