vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream au Caramel
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Presented as published in 1907. 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
1018Calories
27 gProtein
157 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories1018 kcal
Protein27 g
Carbohydrates157 g
Fiber0 g
Sugars156 g
Total Fat34 g
Saturated Fat2.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol17 mg
Sodium68 mg
Potassium210 mg
Calcium175 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus142 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A44 mcg
Vitamin E5.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline27 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 60. The excerpt below is the record exactly as published.
Cream au Caramel. In ii pints milk soak rather more than |oz. gelatine, add about 12 lumps of sugar and the yolks of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.