Caramel Custard
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Test by running a knife in the center; if it comes out clean it is done.
Presented as published in 1909. 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
728Calories
16 gProtein
135 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories728 kcal
Protein16 g
Carbohydrates135 g
Fiber0 g
Sugars136 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium187 mg
Potassium733 mg
Calcium601 mg
Iron0.1 mg
Magnesium58 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
Water444 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 17. The excerpt below is the record exactly as published.
ARAMEL ‘CUSTARD. Put a half cup of granulated sugar into a frying pan. Stir over the fire until the sugar dissolves and turns a light brown. Now add one tablespoonful of hot water, stir until a syrup. Boil until it is quite thick. Turn the caramel into a well-buttered pudding dish. Let it get cold. Beat three eggs in a bowl with a table- spoonful of white sugar, a pinch of salt. Add two cof- fee cups of mil
Cook this with the app: pantry check, scaling, and the assistant.