vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Creme Renversee
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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
596Calories
14 gProtein
112 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein14 g
Carbohydrates112 g
Fiber0 g
Sugars110 g
Total Fat12 g
Saturated Fat5.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol267 mg
Sodium159 mg
Potassium338 mg
Calcium239 mg
Iron1.2 mg
Magnesium28 mg
Phosphorus296 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate31 mcg
Choline225 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 127. The excerpt below is the record exactly as published.
Caramel Creme Renversee. — Put into a copper sugar-pan 3oz. of granulated sugar with J gill of cold water. Toss the For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads. 290 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Caramel — continued. pan briskly to melt the sugar well ; then place it on the stove, and let the sugar boil slowly until it becomes a light brown colour. If a moderate fire it will require four minutes, but if a brisk fire only two will suffice ; this will now be a Caramel. Take a pudding-mould holding lqt. ; line the in- terior with all the Caramel, holding the mould in the left hand, and spreading it evenly all around. Put the mould in a cool place, and let it get thoroughly cold. Have 1 pint of milk in a bowl ; break in four eggs, add jib. of powdered sugar and 1 teaspoonful of lemon-essence
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