vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard with Scorched Sugar
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
779Calories
8 gProtein
173 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories779 kcal
Protein7.5 g
Carbohydrates173 g
Fiber0.6 g
Sugars113 g
Total Fat6.4 g
Saturated Fat3.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol108 mg
Sodium120 mg
Potassium373 mg
Calcium260 mg
Iron1.5 mg
Magnesium30 mg
Phosphorus188 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline98 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 94. The excerpt below is the record exactly as published.
corn starch with a little cold milk; put the brown sugar in a tin pan and set over the fire ; stir until it is thoroughly scorched, but not burned ; then turn the scalding milk on the eggs ; put the mixture in the kettle again over the fire ; stir in the corn starch until it thickens ; lastly, stir in the scorched sugar and remove from the fire ; then add a generous amount of VALUAB
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