Caramel Custard Pudding
From Soups, savouries, sweets, with a chapter on breads, 1889
Add a teaspoon of orange-flower water for flavor.
Presented as published in 1889. 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
581Calories
25 gProtein
74 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein25 g
Carbohydrates74 g
Fiber0 g
Sugars75 g
Total Fat21 g
Saturated Fat9.9 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol416 mg
Sodium283 mg
Potassium688 mg
Calcium508 mg
Iron1.8 mg
Magnesium56 mg
Phosphorus567 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate47 mcg
Choline359 mg
Caffeine0 mg
Water457 g
As published
This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 26. The excerpt below is the record exactly as published.
Two ounces of loaf sugar, half a gill of water, three-quarters of a pint of milk pre- viously scalded* and become cold, two large Gggs, enough butter to butter the mould
Cook this with the app: pantry check, scaling, and the assistant.