Caramel Custard
From The week end novels book of cookery, 1920
Presented as published in 1920. 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
3583Calories
8 gProtein
889 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories3583 kcal
Protein8 g
Carbohydrates889 g
Fiber0 g
Sugars891 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium103 mg
Potassium410 mg
Calcium311 mg
Iron0.5 mg
Magnesium34 mg
Phosphorus247 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 7. The excerpt below is the record exactly as published.
Caramel Custard. $ pint milk 30zs. loaf sugar loz. castor sugar 4} breakfastcupful water 4 teaspoon vanilla 1 tablespoonful syrup or essence treacle
Cook this with the app: pantry check, scaling, and the assistant.