vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Custard
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Serve hot or cold.
Presented as published in 1913. 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
516Calories
22 gProtein
63 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein22 g
Carbohydrates63 g
Fiber0 g
Sugars63 g
Total Fat20 g
Saturated Fat8.5 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol493 mg
Sodium239 mg
Potassium517 mg
Calcium367 mg
Iron2 mg
Magnesium42 mg
Phosphorus477 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A270 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate59 mcg
Choline407 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 104. The excerpt below is the record exactly as published.
Caramel Custard Coffee *Caramel Custard—4 eggs and 1 yolk, Y% cup sugar, | pint milk, and 1 tea- spoon lemon extract
Cook this with the app: pantry check, scaling, and the assistant.