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Vanilla Custard Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Time to boil: half an hour.
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
496Calories
25 gProtein
15 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein25 g
Carbohydrates15 g
Fiber0 g
Sugars12 g
Total Fat37 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium372 mg
Calcium301 mg
Iron0.2 mg
Magnesium30 mg
Phosphorus250 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate6.3 mcg
Choline43 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 2 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 Pudding.— Flavour a pint of milk by soaking a quarter of a pod of vanilla in it for some time. Mix a table- spoonful of flour smoothly with a little cold milk. Boil the flavoured milk, and stir it into the floitr a little at a time. Strain it, let it cool, add sugar to taste, and the well-beaten yolks of four eggs
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