vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Little Caramel Puddings
From Miss Cameron's cookery book, 1898
Serves 1
Presented as published in 1898. 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
819Calories
27 gProtein
132 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories819 kcal
Protein27 g
Carbohydrates132 g
Fiber0.3 g
Sugars128 g
Total Fat23 g
Saturated Fat9.3 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium308 mg
Potassium678 mg
Calcium391 mg
Iron2.8 mg
Magnesium53 mg
Phosphorus551 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.3 mcg
Vitamin C39 mg
Vitamin A318 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate91 mcg
Choline489 mg
Caffeine0 mg
Water421 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 63. The excerpt below is the record exactly as published.
Little Caramel Puddings. Put into a saucepan 2 oz. of castor sugar and the juice of a lemon. Pat on the fire till the sugar is a dse^ ^j&itaKi ^ssko. a 158 MISS CAMERON'S COOKERY BOOK. then line some small plain moulds with this. Make a custard with 3 eggs, 2oz. sugar, half a pint of milk, and a few drops of essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.