vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Pudding
From The complete cook book, 1900
Serves 1
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
814Calories
12 gProtein
168 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories814 kcal
Protein12 g
Carbohydrates168 g
Fiber0 g
Sugars169 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium141 mg
Potassium563 mg
Calcium452 mg
Iron0.1 mg
Magnesium45 mg
Phosphorus370 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin C2 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate1 mcg
Choline65 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 114. The excerpt below is the record exactly as published.
CARAMEL PUDDING. Put one-half cup of granulated sugar in a skillet over the fire and stir constantly until it comes to boiling point and is brown ; add one teaspoonful of lemon juice, and while hot pour into tin moulds. If you have an aluminum pan it is better than a skillet. Custard : Beat without separating three eggs and four tablespoonfuls of sugar; beat together until light and then add one and one-half cups of milk and one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.