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Rennet Custard
From The household cook book, 1902
Serves 2
Will be firm in about 2 hours.
Presented as published in 1902. 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
393Calories
16 gProtein
49 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein16 g
Carbohydrates49 g
Fiber0 g
Sugars49 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium748 mg
Calcium601 mg
Iron0 mg
Magnesium59 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C6 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate3.1 mcg
Choline88 mg
Caffeine0 mg
Water444 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 304. The excerpt below is the record exactly as published.
RENNET CUSTARD.— Heat 1 quart of milk until it is luke- warm; add 2 tablespoons of rennet (see our recii^e for preparing it> although it can be bought at the stores), 2 tablespoons of lemon juice, and 4 tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.