Caramel Custard
From Waldensian cookery, 1957
Serves 6.
Presented as published in 1957. 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
1291Calories
41 gProtein
208 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories1291 kcal
Protein41 g
Carbohydrates208 g
Fiber0 g
Sugars209 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol802 mg
Sodium475 mg
Potassium1012 mg
Calcium717 mg
Iron3.6 mg
Magnesium84 mg
Phosphorus888 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.7 mg
Folate94 mcg
Choline675 mg
Caffeine0 mg
Water704 g
As published
This recipe was extracted from Waldensian cookery (1957), page 35. The excerpt below is the record exactly as published.
CARAMEL CUSTARD 4 eggs 1 pint milk 8 teaspoons sugar Dash of salt 1 teaspoon vanilla flavor Caramel syrup Beat the eggs, add milk, sugar and flavoring. To make the caramel syrup heat 3/4 cups sugar with % cup water
Cook this with the app: pantry check, scaling, and the assistant.