Rennet Custard
From Foods and household management, 1914
For children, use fruit juice or vanilla instead of cocoa.
Presented as published in 1914. 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
738Calories
35 gProtein
82 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories738 kcal
Protein35 g
Carbohydrates82 g
Fiber5.8 g
Sugars73 g
Total Fat34 g
Saturated Fat20 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium375 mg
Potassium1959 mg
Calcium1221 mg
Iron3 mg
Magnesium210 mg
Phosphorus1127 mg
Zinc5.3 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.5 mg
Folate6.2 mcg
Choline176 mg
Caffeine15 mg
Water862 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 81. The excerpt below is the record exactly as published.
Rennet custard. — 1 quart milk, two tablespoonfuls of sugar, a shake of salt, flavoring, 1 rennet tablet. The flavoring may be: 1 teaspoonful vanilla, or a few tablespoonfuls of orange juice, or the vanilla, plus three or four tablespoonfuls of cocoa
Cook this with the app: pantry check, scaling, and the assistant.