Caramel Custard
From Delicate dishes, 1896
Can be made a day in advance.
Presented as published in 1896. 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
979Calories
41 gProtein
125 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories979 kcal
Protein41 g
Carbohydrates125 g
Fiber0 g
Sugars125 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol802 mg
Sodium474 mg
Potassium1017 mg
Calcium717 mg
Iron3.6 mg
Magnesium84 mg
Phosphorus889 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
Water702 g
As published
This recipe was extracted from Delicate dishes (1896), page 34. The excerpt below is the record exactly as published.
CARAMEL CUSTARD. One-half cup of sugar, melted .over a slow fire; do not stir it, or touch a cold spoon to it; when a good brown color, add ^ cup of water, boiling hot — bubbling hot. Simmer 2 or 3 minutes, strain through wire into i pint of warm milk, and cool. Beat together 4 eggs, i pint of cold milk, i teaspoonful of vanilla, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.