Frenchdessert
Creme Brulee
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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
1893Calories
35 gProtein
19 gCarbs
186 gFat
Full nutrition (34 nutrients)
Calories1893 kcal
Protein35 g
Carbohydrates19 g
Fiber0 g
Sugars0.7 g
Total Fat186 g
Saturated Fat102 g
Monounsaturated Fat42 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol1226 mg
Sodium380 mg
Potassium730 mg
Calcium399 mg
Iron3.5 mg
Magnesium52 mg
Phosphorus663 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 81. The excerpt below is the record exactly as published.
CREME BRULEE ONE pint of cream, four yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.