Caramel Pudding (rich)

Name: Caramel Pudding (rich)
Ingredients: a handful of loaf sugar; a gill of water; the yolks of eight eggs; one pint of milk

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

864Calories

66 gProtein

25 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories864 kcal

Protein66 g

Carbohydrates25 g

Fiber0 g

Sugars25 g

Total Fat54 g

Saturated Fat22 g

Monounsaturated Fat18 g

Polyunsaturated Fat8.2 g

Omega-30.2 g

Cholesterol1546 mg

Sodium757 mg

Potassium1284 mg

Calcium827 mg

Iron7 mg

Magnesium107 mg

Phosphorus1284 mg

Zinc7.2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A796 mcg

Vitamin E4.4 mg

Vitamin K1.2 mcg

Vitamin B61 mg

Vitamin B126.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2.5 mg

Niacin (B3)0.8 mg

Folate188 mcg

Choline1263 mg

Caffeine0 mg

Water852 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 7. The excerpt below is the record exactly as published.

Caramel Pudding (rich). Put a handful of loaf sugar to boil with a gill of water till the syrup becomes a deep brown, warm a small basin, pour the syrup into it and keep turning the basin in your hand till the inside is completely coated with the syrup, which will by that time have set ; strain the yolks of eight eggs from the whites, and mix them gradually and effectually with one pint of milk

Cook this with the app: pantry check, scaling, and the assistant.