Vanilla Cream Custard

Name: Vanilla Cream Custard
Ingredients: 3 yolks; i white; 1 tablespoonful of sugar; | pint of milk; i teaspoonful of vanilla

From Berridge House recipe book, 1910

The mould may be previously lined and decorated with jelly.

Presented as published in 1910. 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

494Calories

33 gProtein

26 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories494 kcal

Protein33 g

Carbohydrates26 g

Fiber0 g

Sugars26 g

Total Fat27 g

Saturated Fat11 g

Monounsaturated Fat9 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol773 mg

Sodium377 mg

Potassium649 mg

Calcium412 mg

Iron3.5 mg

Magnesium54 mg

Phosphorus642 mg

Zinc3.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A398 mcg

Vitamin E2.2 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B123.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.4 mg

Folate94 mcg

Choline631 mg

Caffeine0 mg

Water370 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 34. The excerpt below is the record exactly as published.

Vanilla Cream Custard 3 yolks and i white, i tablespoonful of sugar, | pint of milk, i teaspoonful of vanilla

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