Caramel Custards
From Berridge House recipe book, 1910
The above can be made in one mould. Set in a pan of water, covered with a greased paper, and baked in a slow oven.
Presented as published in 1910. 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
270Calories
8 gProtein
40 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories270 kcal
Protein8 g
Carbohydrates40 g
Fiber0 g
Sugars41 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium374 mg
Calcium301 mg
Iron0 mg
Magnesium30 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 29. The excerpt below is the record exactly as published.
Caramel Custards io lumps of sugar, boil together till dark a little water (i table- • golden-brown, spoonful), Grease hve or six dariol moulds and pour a little caramel into each. SECOND COURSE Custard \ pint milk, 3 eggs (beaten), vanilla, 1 to 2 oz. sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.