vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Solid Custard
From Handbook of practical cookery, 1886
Serves 1
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
1064Calories
29 gProtein
68 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories1064 kcal
Protein29 g
Carbohydrates68 g
Fiber0 g
Sugars63 g
Total Fat75 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol135 mg
Sodium85 mg
Potassium305 mg
Calcium227 mg
Iron0.1 mg
Magnesium24 mg
Phosphorus193 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E5.7 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline24 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 114. The excerpt below is the record exactly as published.
Solid Custard. — One quarter pint cream, one quarter pint milk, one quarter ounce gelatine, the yolks of two eggs, two ounces of sugar, one small tea-spoonful essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.