vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rich Custard
From Consult me, 1902
Serves 3
For an extremely rich custard, use a quart of cream instead of milk.
Presented as published in 1902. 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
752Calories
19 gProtein
14 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories752 kcal
Protein19 g
Carbohydrates14 g
Fiber0 g
Sugars8.1 g
Total Fat69 g
Saturated Fat37 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol490 mg
Sodium212 mg
Potassium510 mg
Calcium342 mg
Iron1.5 mg
Magnesium39 mg
Phosphorus418 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A185 mcg
Vitamin E1 mg
Vitamin K4 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate39 mcg
Choline274 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 186. The excerpt below is the record exactly as published.
a pint of milk with lemon peel and cinna- mon ; mix a pint of cream and the yolks of five eggs
Cook this with the app: pantry check, scaling, and the assistant.