Caramel Custard
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
1580Calories
48 gProtein
216 gCarbs
61 gFat
Full nutrition (30 nutrients)
Calories1580 kcal
Protein48 g
Carbohydrates216 g
Sugars217 g
Total Fat61 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium372 mg
Potassium1466 mg
Calcium1201 mg
Iron0.1 mg
Magnesium117 mg
Phosphorus984 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E6.2 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Water912 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 20. The excerpt below is the record exactly as published.
CARAMEL CUSTARD. Put two dessert spoons of crushed sugar in a tin pan. Let it stand on the stove until it begins to brown, then stir con- stantly until it is a thick, black syrup. Pour it into a quart of scalding milk; add six ounces of white sugar and the yolks of six eggs
Cook this with the app: pantry check, scaling, and the assistant.