vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Wine Custard
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve with sugar and cream.
Presented as published in 1887. 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
353Calories
16 gProtein
35 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein16 g
Carbohydrates35 g
Fiber0 g
Sugars36 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium746 mg
Calcium601 mg
Iron0.1 mg
Magnesium60 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0.1 mcg
Choline87 mg
Caffeine0 mg
Water442 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 385. The excerpt below is the record exactly as published.
Wine Custard. This is easily, quickly, and cheaply made, yet the work must be done carefully. Heat a quart of milk to the temperature of 100°. Add two table-spoonfuls of sugar, and two of wine ; and after stirring well, add two even table-spoonfuls of liquid rennet
Cook this with the app: pantry check, scaling, and the assistant.