vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Custard
From San Rafael cook book, 1906, 1906
Serves 3
Presented as published in 1906. 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
570Calories
17 gProtein
92 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein17 g
Carbohydrates92 g
Fiber0 g
Sugars87 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol225 mg
Sodium216 mg
Potassium656 mg
Calcium489 mg
Iron1.4 mg
Magnesium52 mg
Phosphorus431 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline207 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 56. The excerpt below is the record exactly as published.
CARAMEL CUSTARD— Mrs. W. F. Jones 1 quart of milk, 3 eggs, 2 tablespoons corn starch, 1 cup brown sugar. Melt the sugar, stirring constantly; then add the milk but do not let it boil or it will crack. When near boiling add the corn starch, sugar, and yolks of the eggs. When a little cool, stir in the whites and 1 teas- poon \anilla
Cook this with the app: pantry check, scaling, and the assistant.