Caramel Custard
From Delicate dishes, 1896
Mrs. M. W. Hartwell.
Presented as published in 1896. 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
1359Calories
32 gProtein
245 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1359 kcal
Protein32 g
Carbohydrates245 g
Fiber0 g
Sugars248 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium376 mg
Potassium1467 mg
Calcium1204 mg
Iron0.1 mg
Magnesium118 mg
Phosphorus984 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water977 g
As published
This recipe was extracted from Delicate dishes (1896), page 29. The excerpt below is the record exactly as published.
CARAMEL CUSTARD. Dissolve I cup of granulated sugar in an iron sauce- pan until it scorches a little. Add ^ cup of water and melt until like a thin brown syrup. Make a custard of i quart of milk, 4 eggs well beaten and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.