vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Caramel Custard (Frozen)
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. 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
482Calories
11 gProtein
90 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein11 g
Carbohydrates90 g
Fiber1.8 g
Sugars87 g
Total Fat10 g
Saturated Fat6.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium144 mg
Potassium599 mg
Calcium494 mg
Iron0.8 mg
Magnesium47 mg
Phosphorus333 mg
Zinc1.4 mg
Copper0 mg
Manganese0.6 mg
Vitamin D3.1 mcg
Vitamin C0.1 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate0.9 mcg
Choline60 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 139. The excerpt below is the record exactly as published.
Caramel Custard (frozen). — Make a rich custard, allowing one cup brown sugar to each quart. Stew the sugar till it burns a little. Then mix it with the custard while hot. Boil two sticks of cinnamon in the custard. Caramel Custard. — One quart of milk
Cook this with the app: pantry check, scaling, and the assistant.