Caramel Custard
From Durham cook book ..., 1921
Recipe by Mrs. E. G. Cheatham.
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
3520Calories
40 gProtein
761 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories3520 kcal
Protein40 g
Carbohydrates761 g
Fiber0.1 g
Sugars642 g
Total Fat43 g
Saturated Fat20 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.6 g
Omega-30.2 g
Cholesterol802 mg
Sodium476 mg
Potassium1338 mg
Calcium691 mg
Iron15 mg
Magnesium118 mg
Phosphorus567 mg
Zinc3.7 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A504 mcg
Vitamin E2.7 mg
Vitamin K2.5 mcg
Vitamin B60.7 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)9.4 mg
Folate302 mcg
Choline608 mg
Caffeine0 mg
Water182 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 50. The excerpt below is the record exactly as published.
CARAMEL CUSTARD. Two tablespoonfuls corn starch, one-half cup sweet milk, three cups brown sugar, four eggs, one teaspoonful vanilla, two tablespoon- fuls melted butter. Beat eggs and sugar together, then add the other ingredients, one-half pint of flour and one heaping tablespoon Snowdrift rubbed together, one pinch Royal Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.