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Village Custard
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. 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
763Calories
20 gProtein
70 gCarbs
24 gFat
Full nutrition (35 nutrients)
Calories763 kcal
Protein20 g
Carbohydrates70 g
Fiber0.4 g
Sugars59 g
Total Fat24 g
Saturated Fat5.8 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol266 mg
Sodium288 mg
Potassium335 mg
Calcium268 mg
Iron1.9 mg
Magnesium29 mg
Phosphorus316 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A152 mcg
Vitamin E2.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.9 mg
Folate46 mcg
Choline221 mg
Caffeine0 mg
Alcohol15 g
Water230 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 413. The excerpt below is the record exactly as published.
VILLAGE CUSTARD Saturate five ounces of dry biscuits with Kirsch and Anisette, and set them in a deep dish in layers, alternated with coatings of stewed, seasonable fruit, such as pears, apples, etc. Cover the whole with the following preparation: one-half pound of powdered sugar mixed with eight eggs and the yolks of four, and 3A G25 GUIDE TO MODERN COOKERY diluted with one and three-quarter pints of milk
Cook this with the app: pantry check, scaling, and the assistant.