Caramel Custards
From 365 desserts, 1900
The success of the custards depends upon the baking and they must be watched carefully.
Presented as published in 1900. 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
1329Calories
48 gProtein
155 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories1329 kcal
Protein48 g
Carbohydrates155 g
Fiber0 g
Sugars153 g
Total Fat59 g
Saturated Fat28 g
Monounsaturated Fat19 g
Polyunsaturated Fat5.6 g
Omega-30.1 g
Cholesterol1219 mg
Sodium1605 mg
Potassium1591 mg
Calcium1342 mg
Iron2.9 mg
Magnesium123 mg
Phosphorus1391 mg
Zinc6.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A701 mcg
Vitamin E3.2 mg
Vitamin K0.8 mcg
Vitamin B61 mg
Vitamin B127.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)1.1 mg
Folate149 mcg
Choline1010 mg
Caffeine0 mg
Water913 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 3. The excerpt below is the record exactly as published.
Caramel Custards. Beat the yolks of 6 eggs until very light with y2 a cup of granulated sugar ; add grad- ually to this 1 quart of milk, ^ teaspoonful of salt and 3 teaspoonfuls of caramel
Cook this with the app: pantry check, scaling, and the assistant.