Caramel Custard Pudding

Name: Caramel Custard Pudding
Ingredients: Beat 4 eggs light; 1 qt. of scalded milk; 2 tblsps. sugar; 1 cup of sugar melted to a light brown

From The Memorial Hall cook book, 1919

Recipe by Mrs. P. J. Donnelly.

Presented as published in 1919. 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

1742Calories

57 gProtein

272 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories1742 kcal

Protein57 g

Carbohydrates272 g

Fiber0 g

Sugars273 g

Total Fat51 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol861 mg

Sodium657 mg

Potassium1743 mg

Calcium1313 mg

Iron3.6 mg

Magnesium141 mg

Phosphorus1380 mg

Zinc6.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B127 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.2 mg

Folate94 mcg

Choline762 mg

Caffeine0 mg

Water1011 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 25. The excerpt below is the record exactly as published.

Caramel Custard Pudding Beat 4 eggs light, add 1 qt. of scalded milk, 2 tblsps. sugar and 1 cup of sugar melted to a light brown

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