Caramel Custard
From Council cook book, 1908
Presented as published in 1908. 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
515Calories
35 gProtein
24 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein35 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium398 mg
Potassium942 mg
Calcium684 mg
Iron2.6 mg
Magnesium76 mg
Phosphorus789 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from Council cook book (1908), page 33. The excerpt below is the record exactly as published.
Caramel Custard. One cooking spoon granulated sugar, put on with very little water till light brown. Wet dish with cold water, then pour in the caramel. Make custard of one pint milk, sugar to taste, teaspoon almond extract, three eggs
Cook this with the app: pantry check, scaling, and the assistant.