vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Pudding
From Soyer's standard cookery, 1912
Serves 3
Serve with caramel.
Presented as published in 1912. 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
566Calories
31 gProtein
55 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein31 g
Carbohydrates55 g
Fiber0 g
Sugars55 g
Total Fat24 g
Saturated Fat9.3 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol763 mg
Sodium347 mg
Potassium523 mg
Calcium313 mg
Iron3.5 mg
Magnesium44 mg
Phosphorus560 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5.6 mcg
Vitamin C0 mg
Vitamin A372 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.3 mg
Folate94 mcg
Choline617 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 177. The excerpt below is the record exactly as published.
Caramel Pudding. INGREDIENTS. — For the caramel : four ounces of loaf sugar, four tablespoonfuls of cold water. For the custard: one pint of milk, eight yolks and four whites of eggs, two tablespoonfuls of castor sugar, a few drops of vanilla
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