vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Custards
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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
572Calories
18 gProtein
92 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein18 g
Carbohydrates92 g
Fiber0.3 g
Sugars88 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol308 mg
Sodium413 mg
Potassium482 mg
Calcium362 mg
Iron3.3 mg
Magnesium40 mg
Phosphorus399 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate43 mcg
Choline265 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 115. The excerpt below is the record exactly as published.
CARAMEL CUSTARDS. Miss Beat- rice 6. Davis, Pomona, Cal.— Take two cups milk, one-fourth cup sugar, three eggs, one- eighth teaspoon salt, one teaspoon vanilla or sprinkle of nutmeg. Beat eggs and sugar together until very light. Add milk and va- nilla. Caramel: One-half cup sugar, one- fourth cup boiling wate
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