Caramel Custards
From Fifty dinners, 1895
Ensure custards are set before serving.
Presented as published in 1895. 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
651Calories
33 gProtein
69 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein33 g
Carbohydrates69 g
Fiber0 g
Sugars69 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat9 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol773 mg
Sodium377 mg
Potassium643 mg
Calcium412 mg
Iron3.5 mg
Magnesium53 mg
Phosphorus642 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A398 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.4 mg
Folate94 mcg
Choline631 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 70. The excerpt below is the record exactly as published.
ara7nel custards. Boil and cool half a pint of milk ; turn this to a good custard with four whole eggs, sweeten with two ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.