vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Vanilla Custards

Name: Vanilla Custards
Yield: 4 servings
Ingredients: One stick of vanilla; one pint and a half of new milk; half a pint of cream; quarter of a pound of white sugar; seven yolks; four whites of eggs

From Vegetarian cookery, 1891

Serves 4

Presented as published in 1891. 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

510Calories

19 gProtein

32 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories510 kcal

Protein19 g

Carbohydrates32 g

Fiber0 g

Sugars29 g

Total Fat34 g

Saturated Fat16 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol572 mg

Sodium208 mg

Potassium249 mg

Calcium113 mg

Iron2.4 mg

Magnesium20 mg

Phosphorus306 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A220 mcg

Vitamin E1.4 mg

Vitamin K1.8 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.1 mg

Folate65 mcg

Choline404 mg

Caffeine0 mg

Water139 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 98. The excerpt below is the record exactly as published.

Vanilla Custards. One stick of vanilla, one pint and a half of new milk, half a pint of cream, quarter of a pound of white sugar, and seven yolks and four whites of eggs

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