Frenchdessert
Creme Brulee
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
2242Calories
51 gProtein
53 gCarbs
203 gFat
Full nutrition (34 nutrients)
Calories2242 kcal
Protein51 g
Carbohydrates53 g
Fiber0 g
Sugars34 g
Total Fat203 g
Saturated Fat111 g
Monounsaturated Fat45 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol1286 mg
Sodium602 mg
Potassium1493 mg
Calcium1019 mg
Iron3.5 mg
Magnesium112 mg
Phosphorus1172 mg
Zinc5.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0.1 mg
Vitamin A478 mcg
Vitamin E2.4 mg
Vitamin K12 mcg
Vitamin B60.8 mg
Vitamin B124.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)1 mg
Folate95 mcg
Choline676 mg
Caffeine0 mg
Water855 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 45. The excerpt below is the record exactly as published.
CREME BRULEE Make a custard of two yolks and two whole eggs, about a pint of milk and cream, with two table- spoonsful of carame
Cook this with the app: pantry check, scaling, and the assistant.