vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Custard (Creme Renversée a la Vanille)
From Cookery for every household, 1914
Serves 4
Time to steam: 1 hour. Serves 3 to 4. Cost: 7 d.
Presented as published in 1914. 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
126Calories
1 gProtein
29 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories126 kcal
Protein1.2 g
Carbohydrates29 g
Fiber0.1 g
Sugars28 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol35 mg
Sodium13 mg
Potassium42 mg
Calcium10 mg
Iron0.2 mg
Magnesium3.1 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C9.7 mg
Vitamin A16 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate11 mcg
Choline30 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 640. The excerpt below is the record exactly as published.
Caramel Custard (Creme Renversfie a la Vanille) Caramel. 3 oz. loaf sugar. $ gill cold water. A squeeze of lemon juice. Custard. 2 yolks and 2 whole eggs. \ pt. milk. 1 dessert-sp. sugar. Vanilla flavouring. _ A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.