Small Caramel Creams

Name: Small Caramel Creams
Ingredients: one pound of loaf sugar; half a pint; three whole eggs; the yolks of two eggs; one pint of boiling milk; one gill of thin cream

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

2506Calories

34 gProtein

458 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories2506 kcal

Protein34 g

Carbohydrates458 g

Fiber0 g

Sugars454 g

Total Fat67 g

Saturated Fat32 g

Monounsaturated Fat18 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol1051 mg

Sodium393 mg

Potassium468 mg

Calcium223 mg

Iron4.6 mg

Magnesium41 mg

Phosphorus562 mg

Zinc3.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K3.6 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.3 mg

Folate118 mcg

Choline735 mg

Caffeine0 mg

Water495 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 87. The excerpt below is the record exactly as published.

SMALL CARAMEL CREAMS TAKE one pound of loaf sugar and place it in a copper sugar boiler. Just cover it with cold water (say, half a pint). Place on a quick fire and boil until a golden colour and to a crack stage. Have ready some small plain moulds, and cover the bottom and sides with the caramel ; then fill the moulds with the following mixture : — Three whole eggs, the yolks of two eggs, one pint of boiling milk and one gill of thin cream

Cook this with the app: pantry check, scaling, and the assistant.