Baked Caramel Custard

Name: Baked Caramel Custard
Ingredients: one half cup of sugar; two cups of milk; three eggs slightly beaten; one fourth teaspoon salt; one half teaspoon vanilla

From Principles of cooking, 1914

Presented as published in 1914. 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

901Calories

35 gProtein

124 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories901 kcal

Protein35 g

Carbohydrates124 g

Fiber0 g

Sugars125 g

Total Fat30 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol616 mg

Sodium983 mg

Potassium944 mg

Calcium685 mg

Iron2.7 mg

Magnesium77 mg

Phosphorus789 mg

Zinc4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.6 mg

Folate71 mcg

Choline528 mg

Caffeine0 mg

Water545 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 55. The excerpt below is the record exactly as published.

Baked Caramel Custard. — Melt one half cup of sugar to a sirup, stirring constantly to prevent burning. When the sugar is a light brown sirup, gradually add two cups of milk, and stir until the sugar is melted. Add three eggs slightly beaten, one fourth teaspoon salt, one half teaspoon vanilla

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