Royale Custard
From Fifty dinners, 1895
Greening can be added for color.
Presented as published in 1895. 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
223Calories
13 gProtein
8 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories223 kcal
Protein13 g
Carbohydrates7.7 g
Fiber0 g
Sugars6.3 g
Total Fat15 g
Saturated Fat6.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol388 mg
Sodium167 mg
Potassium170 mg
Calcium67 mg
Iron1.8 mg
Magnesium14 mg
Phosphorus211 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate48 mcg
Choline295 mg
Caffeine0 mg
Water99 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 65. The excerpt below is the record exactly as published.
a quarter of an ounce of meat glaze, stir to it a tablespoonful of good broth, mix in the paste, moisten with sufficient broth to cause the mixture to come to the consistency of mayonnaise sauce, and when quite hot fill the cups, dusting grated Parmesan over them. Royale custard for garnishing soups : — Break two eggs and put the whites into one basin and the yolks in another ; season with white pepper and salt, add a tablespoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.