Frenchdessert
Creme Brulee (Hot)
From Wholesome cookery, 1887
Presented as published in 1887. 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
504Calories
39 gProtein
13 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein39 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol959 mg
Sodium448 mg
Potassium711 mg
Calcium440 mg
Iron4.4 mg
Magnesium59 mg
Phosphorus741 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D7.3 mcg
Vitamin C0 mg
Vitamin A478 mcg
Vitamin E2.7 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.4 mg
Folate118 mcg
Choline778 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 47. The excerpt below is the record exactly as published.
Creme Brulee (Hot). Beat up 5 yolks of eggs. Stir them over the fire, with a good pinch of fiour ; gradually mix in half a pint of milk, some cinnamon, and candied lemon-peel ; add a pounded maccaroon
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