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White Custards
From Vegetarian cookery, 1891
Serves 6
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
370Calories
6 gProtein
17 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories370 kcal
Protein5.8 g
Carbohydrates17 g
Fiber0 g
Sugars14 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol204 mg
Sodium64 mg
Potassium122 mg
Calcium67 mg
Iron0.6 mg
Magnesium8.7 mg
Phosphorus111 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate16 mcg
Choline98 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 99. The excerpt below is the record exactly as published.
White Custards. One pint of cream, three ounces of sugar, the whites of four eggs, and one table-spoonful of orange-flower water
Cook this with the app: pantry check, scaling, and the assistant.