Frenchdessert
Creme Brulee
From The Ocklye cookery book, 1909
Serve cold.
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
2608Calories
20 gProtein
219 gCarbs
187 gFat
Full nutrition (25 nutrients)
Calories2608 kcal
Protein20 g
Carbohydrates219 g
Sugars201 g
Total Fat187 g
Saturated Fat96 g
Monounsaturated Fat34 g
Cholesterol482 mg
Sodium99 mg
Potassium458 mg
Calcium289 mg
Iron0.1 mg
Magnesium29 mg
Phosphorus267 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin E3.8 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Water308 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 26. The excerpt below is the record exactly as published.
One pint of cream or milk. Three eggs. One ounce and a half of castor Custard. sugar. Make the cake into crumbs and put them into a basin; boil the cream or milk and pour it over themj let it stand, till nearly cold, then add the yolks of the eggs; put the mixture into a stewpan, place it over the fire, and keep stirring it till nearly boiling, but do not let it boil; add the sugar, and let it stand till quite cold. Dissolve the gelatine in a little milk, whip the whites of the eggs to a stiff froth, work the gelatine very quickly into the pudding, then stir in the whites very lightly; pour it into a mould, and let it stand for four hours; turn it out as you would a jelly, and serve with custard round it. CREME.! BRULEE* Ingredients One pint of cream. Pounded sugar. The yolks of four eggs
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Cook this with the app: pantry check, scaling, and the assistant.