vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Caramel Custard
From Delta Gamma cook book, 1922
Serves 6
Presented as published in 1922. 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
126Calories
5 gProtein
17 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories126 kcal
Protein5.3 g
Carbohydrates17 g
Fiber0 g
Sugars17 g
Total Fat4 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol155 mg
Sodium157 mg
Potassium59 mg
Calcium24 mg
Iron0.7 mg
Magnesium5.1 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A67 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate20 mcg
Choline123 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 77. The excerpt below is the record exactly as published.
Baked Caramel Custard 4 cups scalded milk 5 eggs 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.