vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Custard Pudding
From The "A1" cookery book, 1901
Serves 2
When turned out the caramel will form a delicious sauce round the dish. This pudding is equally good hot or cold.
Presented as published in 1901. 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
483Calories
17 gProtein
75 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein17 g
Carbohydrates75 g
Fiber0 g
Sugars75 g
Total Fat14 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol387 mg
Sodium191 mg
Potassium323 mg
Calcium208 mg
Iron1.8 mg
Magnesium27 mg
Phosphorus321 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline316 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 67. The excerpt below is the record exactly as published.
Caramel Custard Pudding. — 4 oz. loaf sugar, 1 gill water, f pint milk, 4 eggs (omitting the whites of two), 1 dessert-spoon of castor sugar
Cook this with the app: pantry check, scaling, and the assistant.