Caramel Custard
From Hilda's diary of a Cape housekeeper, 1902
Use the finest sugar for burning.
Presented as published in 1902. 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
196Calories
0 gProtein
50 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories196 kcal
Protein0 g
Carbohydrates50 g
Fiber0 g
Sugars49 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium1 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 61. The excerpt below is the record exactly as published.
CARAMEL CUSTARD Ju7ie campers all the world over. She put into the kettle a small splash of cold water, and the coffee grounds were promptly precipitated to the bottom. “Then she poured the clear, brown, steaming liquor into a blackened bowl of birch root, and handed it to the good man her husband.” Mr. Hyne adds— “We drank in our turn, and I do not know that I have ever tasted more perfect coffee.” Ju7ie 8. — Caramel Custard (Tillypronie recipe). — This is always such a popular dish that I must include it in the Cape Housekeeper’s favourite recipes. This quantity is to fill a plain mould which would hold a pint and a half. Use only the finest sugar for burning. Cook i tablespoonful of cold water and 4 tablespoonfuls lof icing or castor suga
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