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Caramel Custard
From Kentucky receipt book, 1903
Serves 4
It may be served as a pudding, with caramel sauce, plain cream or whipped cream, as preferred.
Presented as published in 1903. 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
334Calories
8 gProtein
59 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories334 kcal
Protein8.1 g
Carbohydrates59 g
Sugars60 g
Total Fat8.1 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol30 mg
Sodium95 mg
Potassium374 mg
Calcium307 mg
Iron0 mg
Magnesium30 mg
Phosphorus251 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin A80 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline44 mg
Water219 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 170. The excerpt below is the record exactly as published.
Brown the sugar, as for caramel sauce, and dissolve it in the milk
Cook this with the app: pantry check, scaling, and the assistant.