vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Custard
From Cassell's dictionary of cookery, 1892
Serves 4
Time: ten to fifteen minutes to make the custard.
Presented as published in 1892. 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
552Calories
7 gProtein
17 gCarbs
51 gFat
Full nutrition (32 nutrients)
Calories552 kcal
Protein6.5 g
Carbohydrates17 g
Fiber0 g
Sugars13 g
Total Fat51 g
Saturated Fat25 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0 g
Cholesterol125 mg
Sodium25 mg
Potassium119 mg
Calcium75 mg
Iron0 mg
Magnesium7.4 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2092. The excerpt below is the record exactly as published.
Vanilla Custard.— Cut half a pod of vanilla in pieces, and let it soak for an hour in a pint of rnilk or cream. Stir four table-spoon- fuls of sugar into it, and when this is dissolved add the well-beaten yolks of two, four, or six eggs
Cook this with the app: pantry check, scaling, and the assistant.