vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Custard
From Atlanta women's club cook book, 1921
Serves 2
Presented as published in 1921. 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
565Calories
10 gProtein
118 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein9.6 g
Carbohydrates118 g
Fiber0 g
Sugars117 g
Total Fat7.2 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium138 mg
Potassium252 mg
Calcium134 mg
Iron2.1 mg
Magnesium19 mg
Phosphorus153 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate36 mcg
Choline223 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 104. The excerpt below is the record exactly as published.
CARAMEL CUSTARD. 11/2 tbls. white sugar. 1 pt. scalded milk. 3 eggs. 1 tbls. water. 1 cup brown sugar. 1/2 t-spoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.