Rich Custard Pudding

Name: Rich Custard Pudding
Ingredients: 4 eggs; 1 pint of milk; 1 gill of cream; J a lemon; ^ saltspoonful of salt; 1 oz. of sugar

From Savouries and sweets suitable for luncheons and dinners, 1886

Serves four persons.

Presented as published in 1886. 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

1104Calories

44 gProtein

61 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories1104 kcal

Protein44 g

Carbohydrates61 g

Fiber1.4 g

Sugars54 g

Total Fat77 g

Saturated Fat39 g

Monounsaturated Fat19 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol923 mg

Sodium495 mg

Potassium1190 mg

Calcium796 mg

Iron3.8 mg

Magnesium93 mg

Phosphorus963 mg

Zinc4.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D8.7 mcg

Vitamin C27 mg

Vitamin A476 mcg

Vitamin E2.4 mg

Vitamin K3.4 mcg

Vitamin B60.7 mg

Vitamin B124.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.8 mg

Folate100 mcg

Choline677 mg

Caffeine0 mg

Water694 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 23. The excerpt below is the record exactly as published.

Rich Custard Pudding. For Four Persons. — 4 eggs ; 1 pint of milk ; 1 gill of cream ; J a lemon ; ^ saltspoonful of salt ; 1 oz. of sugar

Cook this with the app: pantry check, scaling, and the assistant.