vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rich Boiled Custard
From Modern cookery, in all its branches, 1884
Serves 8
Can use different flavors instead of lemon.
Presented as published in 1884. 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
528Calories
9 gProtein
19 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein8.7 g
Carbohydrates19 g
Fiber0 g
Sugars14 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol307 mg
Sodium95 mg
Potassium183 mg
Calcium100 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus166 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 422. The excerpt below is the record exactly as published.
RICH BOILED CUSTARD. Take a small cupful from a quart of fresh cream, and simmer the remainder for a few minutes with four ounces of sugar and the rind of a lemon, or give it any other flavour that may be preferred. Beat and strain the yolks of eight eggs
Cook this with the app: pantry check, scaling, and the assistant.