Rennet Custard
From Cooks in clover, 1889
Presented as published in 1889. 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
585Calories
32 gProtein
45 gCarbs
31 gFat
Full nutrition (31 nutrients)
Calories585 kcal
Protein32 g
Carbohydrates45 g
Fiber0 g
Sugars47 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium370 mg
Potassium1462 mg
Calcium1199 mg
Iron0 mg
Magnesium116 mg
Phosphorus984 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Water859 g
As published
This recipe was extracted from Cooks in clover (1889), page 57. The excerpt below is the record exactly as published.
Rennet Custard. — Into one quart of milk very slightly warmed, stir about one tablespoon of pre- pared rennet, and grate nutmeg over the top
Cook this with the app: pantry check, scaling, and the assistant.