vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Custard
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Serve cold with caramel sauce.
Presented as published in 1884. 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
493Calories
16 gProtein
73 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein16 g
Carbohydrates73 g
Fiber0 g
Sugars74 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium770 mg
Potassium736 mg
Calcium601 mg
Iron0 mg
Magnesium59 mg
Phosphorus492 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 203. The excerpt below is the record exactly as published.
Caramel Custard. • . . % cup sugar. 2 tablespoonfuls water. 1 quart milk. 6 eggs. ■.^ '■ ^2 teaspoonful salt. 1 teaspoonful vanilla
Cook this with the app: pantry check, scaling, and the assistant.