vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rennet Custard
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
405Calories
16 gProtein
48 gCarbs
16 gFat
Full nutrition (35 nutrients)
Calories405 kcal
Protein16 g
Carbohydrates48 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
Sodium5036 mg
Potassium733 mg
Calcium603 mg
Iron0.1 mg
Magnesium58 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 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
Folate0 mcg
Choline87 mg
Caffeine0 mg
Alcohol2.3 g
Water434 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 133. The excerpt below is the record exactly as published.
Rennet Custard 4 cups milk 1 tablespoon brandy 1 tablespoon liquid rennet few grains salt 4 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.