vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Soft Caramel Custard
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
680Calories
14 gProtein
131 gCarbs
13 gFat
Full nutrition (31 nutrients)
Calories680 kcal
Protein14 g
Carbohydrates131 g
Fiber0 g
Sugars131 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.2 g
Cholesterol237 mg
Sodium173 mg
Potassium419 mg
Calcium303 mg
Iron1 mg
Magnesium31 mg
Phosphorus319 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate28 mcg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 78. The excerpt below is the record exactly as published.
Soft Caramel Custt^rd Use recipe for Soft Custard, adding one half cup caramelized sugar
Cook this with the app: pantry check, scaling, and the assistant.