Burnt Cream (Creme Brulee)

Name: Burnt Cream (Creme Brulee)
Ingredients: i| pints of very good cream; 9 yolks of eggs; I lb. powdered sugar

From Hilda's diary of a Cape housekeeper, 1902

This recipe requires a significant number of egg yolks.

Presented as published in 1902. 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

4818Calories

71 gProtein

483 gCarbs

293 gFat

Full nutrition (34 nutrients)

Calories4818 kcal

Protein71 g

Carbohydrates483 g

Fiber0 g

Sugars445 g

Total Fat293 g

Saturated Fat157 g

Monounsaturated Fat68 g

Polyunsaturated Fat8.6 g

Omega-30.2 g

Cholesterol2398 mg

Sodium793 mg

Potassium1311 mg

Calcium687 mg

Iron8.1 mg

Magnesium96 mg

Phosphorus1292 mg

Zinc7.4 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A720 mcg

Vitamin E4.7 mg

Vitamin K18 mcg

Vitamin B61 mg

Vitamin B124 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2.1 mg

Niacin (B3)0.8 mg

Folate212 mcg

Choline1323 mg

Caffeine0 mg

Water752 g

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 52. The excerpt below is the record exactly as published.

i| pints of very good cream, 9 yolks of eggs, I lb. powdered sugar

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