Carmel Custard
From The Relief Societ Cookbook, 1930
Presented as published in 1930. 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
1173Calories
24 gProtein
233 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories1173 kcal
Protein24 g
Carbohydrates233 g
Fiber6.2 g
Sugars117 g
Total Fat16 g
Saturated Fat4.6 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.8 g
Cholesterol128 mg
Sodium1605 mg
Potassium318 mg
Calcium249 mg
Iron7.7 mg
Magnesium54 mg
Phosphorus278 mg
Zinc2 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C0.2 mg
Vitamin A162 mcg
Vitamin E0.7 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate265 mcg
Choline212 mg
Caffeine0 mg
Water97 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 26. The excerpt below is the record exactly as published.
CARMEL CUSTARD Use above sauce by placing 1 Tbsp. in individual mold, than carefully pour into molds the following mixture: 1 qt. scalded milk, poured over 5 beaten eggs, V2 c. sugar, V4 tsp. salt, nutmeg and lemon ext.
Cook this with the app: pantry check, scaling, and the assistant.