vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Custard
From The Institute cook book, 1913
Serves 6
Presented as published in 1913. 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
114Calories
4 gProtein
17 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories114 kcal
Protein4.2 g
Carbohydrates17 g
Fiber0 g
Sugars17 g
Total Fat3.2 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium242 mg
Potassium48 mg
Calcium19 mg
Iron0.6 mg
Magnesium4.1 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate16 mcg
Choline98 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 80. The excerpt below is the record exactly as published.
1/4 teaspoon salt Grated nutmeg Beat the eggs with the sugar and salt; add the milk and pour into cups, grating nutmeg over each. Set the cups in a pan of hot water and bake in a slow oven until the custard is set. Test by running a silver knife through the custard: if it comes out clean the custard is done. Overcooking will make the custard " watery. " CARAMEL CUSTARD 4 cups scalded milk 4 eggs Va cup sugar Vi teaspoon salt ■ 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.