Caramel Custard
From Rare old receipts, 1906
Adjust sugar to taste.
Presented as published in 1906. 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
1374Calories
34 gProtein
252 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1374 kcal
Protein34 g
Carbohydrates252 g
Fiber0 g
Sugars245 g
Total Fat29 g
Saturated Fat9.3 g
Monounsaturated Fat10 g
Polyunsaturated Fat6.8 g
Omega-30.1 g
Cholesterol934 mg
Sodium502 mg
Potassium476 mg
Calcium224 mg
Iron4.6 mg
Magnesium41 mg
Phosphorus562 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0.2 mg
Vitamin A407 mcg
Vitamin E2.9 mg
Vitamin K1.8 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.3 mg
Folate120 mcg
Choline740 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 9. The excerpt below is the record exactly as published.
CARAMEL CUSTARD. Sent by Mrs. Robert W. Stuart, New York City, N. Y. Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott, " Dipple," Ardmore, Pa. 1 qt. of milk, 5 eggs, 1 small teaspoon of sugar to each egg. Put a cupful of sugar in a saucepan with a little water. Let it cook until it becomes a dark brown and is very thick. Cover mould with this and let it harden, keeping out two or three tablespoonfuls to flavor the custard
Cook this with the app: pantry check, scaling, and the assistant.