Caramel Custard
From The home science cook book, 1902
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
924Calories
13 gProtein
201 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories924 kcal
Protein13 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium148 mg
Potassium147 mg
Calcium62 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 71. The excerpt below is the record exactly as published.
Caramel Custard. Melt a cup of sugar in a smooth frying-pan, stirring until it becomes a rich golden brown, then add a half Desserts. 167 cup of water, and stir until dissolved. Use about one- fourth of this to sweeten and flavor a custard made with one pint of hot milk and two or three eggs. Add a speck of salt and a half teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.