Spanish Custard

Name: Spanish Custard
Ingredients: 5 pint of cream; J pint of milk; 3 0Z8. of ground rice; 2 tablespoonfuls of orange flower water; 1 pint of cream for sauce

From Savouries and sweets suitable for luncheons and dinners, 1886

Serves six 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

2556Calories

22 gProtein

38 gCarbs

258 gFat

Full nutrition (32 nutrients)

Calories2556 kcal

Protein22 g

Carbohydrates38 g

Fiber0 g

Sugars12 g

Total Fat258 g

Saturated Fat148 g

Monounsaturated Fat53 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol753 mg

Sodium237 mg

Potassium1046 mg

Calcium730 mg

Iron0 mg

Magnesium71 mg

Phosphorus647 mg

Zinc2.6 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K17 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.7 mg

Folate0 mcg

Choline43 mg

Water623 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 38. The excerpt below is the record exactly as published.

Spanish Custard. For Six Persons. — 5 pint of cream ; J pint of milk ; 3 0Z8. of ground rice ; 2 tablespoonfuls of orange flower water ; 1 pint of cream for sauce

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