vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Slice Custard
From The thorough good cook, 1895
Serves 3
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
524Calories
20 gProtein
63 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein20 g
Carbohydrates63 g
Fiber1.2 g
Sugars16 g
Total Fat20 g
Saturated Fat6.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol39 mg
Sodium127 mg
Potassium559 mg
Calcium425 mg
Iron2.6 mg
Magnesium54 mg
Phosphorus397 mg
Zinc2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E2.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.8 mg
Folate137 mcg
Choline61 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 231. The excerpt below is the record exactly as published.
Slice Custard. Take a quart of milk, with a small cupful of rice, and let it simmer on a slow fire until it boils ; add sugar to taste, and when the rice boils, beat up two yolks of eggs with the hot milk, and pour slowly into the boiling milk and rice, mixing the whole together, until it gets the colour of custard. Turn it into a flat glass dish, sprinkle with fine ground cinnamon
Cook this with the app: pantry check, scaling, and the assistant.