Caramel Custard

Name: Caramel Custard
Ingredients: Twelve units of milk; flavour with vanilla; a little sugar; 6 units yolk of egg; 4 units yolk; 2 of white

From The complete Indian housekeeper & cook, 1898

If the water once boils furiously, there will be holes in the custard.

Presented as published in 1898. 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

574Calories

27 gProtein

4 gCarbs

47 gFat

Full nutrition (33 nutrients)

Calories574 kcal

Protein27 g

Carbohydrates4.1 g

Fiber0 g

Sugars1 g

Total Fat47 g

Saturated Fat6.5 g

Monounsaturated Fat8 g

Polyunsaturated Fat2.9 g

Cholesterol734 mg

Sodium33 mg

Potassium82 mg

Calcium88 mg

Iron1.9 mg

Magnesium4 mg

Phosphorus266 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A259 mcg

Vitamin E7.5 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0 mg

Folate99 mcg

Choline558 mg

Caffeine0 mg

Water91 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 208. The excerpt below is the record exactly as published.

Caramel Custard. — Twelve units of milk, flavour with vanilla and a little sugar, add either 6 units yolk of egg or 4 units yolk and 2 of white

Cook this with the app: pantry check, scaling, and the assistant.