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Rich Custard

Name: Rich Custard
Yield: 6 servings
Ingredients: one quart of cream; the yolks of six eggs; six ounces of powdered white sugar; a small pinch of salt; two tablespoons of brandy; one tablespoon of peach water; half a tablespoon of lemon brandy; an ounce of blanched almonds

From The new home cook book, 1896

Serves 6

Presented as published in 1896. 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

740Calories

7 gProtein

36 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories740 kcal

Protein6.9 g

Carbohydrates36 g

Fiber0.5 g

Sugars28 g

Total Fat63 g

Saturated Fat34 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.2 g

Cholesterol344 mg

Sodium1657 mg

Potassium205 mg

Calcium131 mg

Iron0.7 mg

Magnesium23 mg

Phosphorus179 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A65 mcg

Vitamin E0.4 mg

Vitamin K3.9 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate25 mcg

Choline139 mg

Caffeine0 mg

Alcohol1.5 g

Water105 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new home cook book (1896), page 93. The excerpt below is the record exactly as published.

One quart of cream, the yolks of six eggs, six ounces of powdered white sugar, a small pinch of salt, two table spoons of brandy, one tablespoon of peach water, half a tablespoon of lemon brandy, an ounce of blanched almonds

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