vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
To Make the Cream or Custard
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
698Calories
24 gProtein
108 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein24 g
Carbohydrates108 g
Fiber0 g
Sugars108 g
Total Fat20 g
Saturated Fat8.5 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol495 mg
Sodium273 mg
Potassium548 mg
Calcium377 mg
Iron2.2 mg
Magnesium45 mg
Phosphorus499 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A280 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate59 mcg
Choline412 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 86. The excerpt below is the record exactly as published.
To Make the Cream or Custard. Mode. — Put the milk on to boil ; beat up the whole of three eggs and the yolks of two more ; mix in the remainder of the sugar
Cook this with the app: pantry check, scaling, and the assistant.