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Wine Custard
From Cassell's dictionary of cookery, 1892
Serves 5
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
547Calories
23 gProtein
41 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein23 g
Carbohydrates41 g
Fiber0 g
Sugars36 g
Total Fat17 g
Saturated Fat5.6 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol670 mg
Sodium267 mg
Potassium436 mg
Calcium118 mg
Iron3.9 mg
Magnesium43 mg
Phosphorus395 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A288 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate88 mcg
Choline539 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2298. The excerpt below is the record exactly as published.
Wine Custard. — liub off the zest of a lemon on six ounces of sugar; beat eighteen «ggs to froth with half a spoonful of Hour — potato flour, if it is at hand — a quart of wine, And a cupful of orange-flower water
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