vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Custard
From Vegetarian Cook Book, 1904
Serves 3
If the caramel should get too brown, add sugar and only a portion of the caramel.
Presented as published in 1904. 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
548Calories
21 gProtein
79 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein21 g
Carbohydrates79 g
Fiber0 g
Sugars79 g
Total Fat21 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol412 mg
Sodium236 mg
Potassium506 mg
Calcium358 mg
Iron1.8 mg
Magnesium41 mg
Phosphorus445 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 47. The excerpt below is the record exactly as published.
CARAMEL CUSTARD Milk, 3 cups. Butter, 1 tablespoon. Water, ^ cup. Sugar, 1 cup. Eggs, 6. Vanilla, ^ teaspoon.
Cook this with the app: pantry check, scaling, and the assistant.