vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rhubarb Custard
From Tried favourites cookery book, 1909
Serves 4
Always scald rhubarb before cooking to reduce sugar needed.
Presented as published in 1909. 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
86Calories
5 gProtein
7 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories86 kcal
Protein4.6 g
Carbohydrates7 g
Fiber0 g
Sugars7.2 g
Total Fat4.5 g
Saturated Fat2.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol25 mg
Sodium54 mg
Potassium201 mg
Calcium163 mg
Iron0 mg
Magnesium16 mg
Phosphorus137 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A45 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline22 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 121. The excerpt below is the record exactly as published.
Rhubarb Custard. Stew some rhubarb with sugar and rind of lemon ; let it stand till cool. Make a custard with Bird’s custard powder (using 2 packets to a pint of milk and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.