Caramel Custard
From The pudding and pastry book, 1900
Best the day after it's made; should be set but creamy.
Presented as published in 1900. 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
2087Calories
95 gProtein
250 gCarbs
79 gFat
Full nutrition (34 nutrients)
Calories2087 kcal
Protein95 g
Carbohydrates250 g
Fiber0 g
Sugars250 g
Total Fat79 g
Saturated Fat34 g
Monounsaturated Fat25 g
Polyunsaturated Fat11 g
Omega-30.3 g
Cholesterol1977 mg
Sodium1083 mg
Potassium2163 mg
Calcium1481 mg
Iron8.9 mg
Magnesium177 mg
Phosphorus1975 mg
Zinc11 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D19 mcg
Vitamin C0 mg
Vitamin A1112 mcg
Vitamin E5.7 mg
Vitamin K1.5 mcg
Vitamin B61.4 mg
Vitamin B129.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3.6 mg
Niacin (B3)1.4 mg
Folate235 mcg
Choline1644 mg
Caffeine0 mg
Water1242 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 5. The excerpt below is the record exactly as published.
cup sugar 1 quart milk 8 yolks 2 whites 1 tea-spoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.