Caramel Custard
From Domestic science (Clark, Cornell home economics), 1911
Ensure the caramel is not burnt for best flavor.
Presented as published in 1911. 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
693Calories
16 gProtein
123 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein16 g
Carbohydrates123 g
Fiber0 g
Sugars124 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium1354 mg
Potassium740 mg
Calcium603 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water461 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 36. The excerpt below is the record exactly as published.
Caramel Custard — Home Recipe. ^ c. sugar, 2 tbsp. water, 1 pt. milk, 6 eggs, ^ tsp. salt, 1 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.