vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Snow Custard
From Cassell's dictionary of cookery, 1892
Serves 4
Keep stirring to prevent boiling over.
Presented as published in 1892. 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
766Calories
22 gProtein
40 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories766 kcal
Protein22 g
Carbohydrates40 g
Fiber0.7 g
Sugars35 g
Total Fat58 g
Saturated Fat30 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol600 mg
Sodium248 mg
Potassium475 mg
Calcium304 mg
Iron2.3 mg
Magnesium37 mg
Phosphorus438 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A239 mcg
Vitamin E1.4 mg
Vitamin K3.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate59 mcg
Choline389 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1828. The excerpt below is the record exactly as published.
Snow Custard (a German recipe). — Take a pint of milk, a pint of cream, quarter of a pound of white sugar, and a stick of cinnamon, and set them on the fire ; when the prepara- tion begins to boil, pour in the yolks of ten eggs
Cook this with the app: pantry check, scaling, and the assistant.