vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Caramel Custard
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
415Calories
12 gProtein
67 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein12 g
Carbohydrates67 g
Fiber0 g
Sugars68 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium431 mg
Potassium550 mg
Calcium450 mg
Iron0 mg
Magnesium44 mg
Phosphorus369 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline65 mg
Caffeine0 mg
Water322 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 51. The excerpt below is the record exactly as published.
Baked Caramel Custard 3 cupfuls milk 2 tablespoonfuls sugar 6 eggs 14 teaspoonful salt 6 tablespoonfuls caramelized sugar 14 teaspoonful vanilla
Cook this with the app: pantry check, scaling, and the assistant.