Caramel Custard
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
1068Calories
14 gProtein
231 gCarbs
25 gFat
Full nutrition (31 nutrients)
Calories1068 kcal
Protein14 g
Carbohydrates231 g
Fiber0 g
Sugars232 g
Total Fat25 g
Saturated Fat6.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.2 g
Cholesterol268 mg
Sodium175 mg
Potassium424 mg
Calcium306 mg
Iron1.1 mg
Magnesium32 mg
Phosphorus321 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate28 mcg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 59. The excerpt below is the record exactly as published.
Caramel Custard—Melt 1 cup sugar for caramel, stirring it con- stantly until light brown in color. Reserve 14 of it. Butter custard cups, and pour a little caramel into each; tip the cups so as to coat them with it. Fill the cups nearly full of custard.
Cook this with the app: pantry check, scaling, and the assistant.