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Caramel Custard
From How we cook in Tennessee .., 1906
Serves 3
Recipe attributed to Mrs. Reese Lillard.
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
434Calories
18 gProtein
57 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories434 kcal
Protein18 g
Carbohydrates57 g
Fiber0.4 g
Sugars49 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol225 mg
Sodium284 mg
Potassium571 mg
Calcium454 mg
Iron3.7 mg
Magnesium48 mg
Phosphorus436 mg
Zinc2.1 mg
Copper0 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)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.2 mg
Folate38 mcg
Choline206 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 139. The excerpt below is the record exactly as published.
Caramel Custard (frozen). — Make a rich custard, allowing one cup brown sugar to each quart. Stew the sugar till it burns a little. Then mix it with the custard while hot. Boil two sticks of cinnamon in the custard. Caramel Custard. — One quart of milk in double boiler ; brown half cup sugar in saucepan, then pour half cup boiling water over it, after it browns. Let it boil up nicely and brown. Beat yolks three eggs; add half cup sugar, one tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.