vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Cutlets and Caramel Sauce
From Tried favourites cookery book, 1909
Serves 2
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
516Calories
25 gProtein
52 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein25 g
Carbohydrates52 g
Fiber0 g
Sugars52 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol337 mg
Sodium293 mg
Potassium839 mg
Calcium642 mg
Iron1.3 mg
Magnesium68 mg
Phosphorus641 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate35 mcg
Choline307 mg
Caffeine0 mg
Water500 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 109. The excerpt below is the record exactly as published.
Custard Cutlets and Caramel Sauce. Make a nice custard pudding with 3 eggs and a quart of milk in a shallow dish, cooking it so slowlj' that it will not curdle in the slightest. Flavour this with vanilla essence, but do not sweeten it. Make a caramel sauce as follows: — Place 2 ounces of loaf sugar in a saucepan, add a little water
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