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Red Wine Custard

Name: Red Wine Custard
Yield: 3 servings
Ingredients: half a pint of good thick cream; half a pound of white sugar; the juice of three; the grated peel of one lemon; half a pint of red wine

From Cassell's dictionary of cookery, 1892

Serves 3

To be eaten with Biscuit a la cuillere.

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

664Calories

3 gProtein

93 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories664 kcal

Protein3.1 g

Carbohydrates93 g

Fiber3.7 g

Sugars79 g

Total Fat28 g

Saturated Fat16 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat0.1 g

Cholesterol80 mg

Sodium23 mg

Potassium360 mg

Calcium89 mg

Iron1.2 mg

Magnesium25 mg

Phosphorus84 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C71 mg

Vitamin A1.3 mcg

Vitamin E0.2 mg

Vitamin K2.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate15 mcg

Choline11 mg

Caffeine0 mg

Water232 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1505. The excerpt below is the record exactly as published.

Red Wine Custard (a Danish recipe).— Mix together in a bowl half a pint of good thick cream, half a pound of white sugar, the juice of three and the grated peel of one lemon, with half a pint of red wine

Cook this with the app: pantry check, scaling, and the assistant.