vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Custard
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
573Calories
45 gProtein
8 gCarbs
36 gFat
Full nutrition (35 nutrients)
Calories573 kcal
Protein45 g
Carbohydrates8.2 g
Fiber2 g
Sugars1.9 g
Total Fat36 g
Saturated Fat13 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol1302 mg
Sodium506 mg
Potassium533 mg
Calcium223 mg
Iron6.5 mg
Magnesium57 mg
Phosphorus711 mg
Zinc4.7 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D7 mcg
Vitamin C7.5 mg
Vitamin A561 mcg
Vitamin E3.7 mg
Vitamin K1.2 mcg
Vitamin B60.6 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.4 mg
Folate171 mcg
Choline1031 mg
Caffeine0 mg
Alcohol4.6 g
Water535 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 109. The excerpt below is the record exactly as published.
Spanish Custard CUSTARDS Cymbals Spanish Custard. — Boil the grated rinds of two lemons and the juice of one in a pint of water ; add the yolks of fourteen eggs beaten to a cream and sweetened to the taste ; stir it one way until it thickens. When taken off the fire add two table - spoonfuls of brandy and half a nutmeg, grated
Cook this with the app: pantry check, scaling, and the assistant.