vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Soft Caramel Custard
From The household cook book, 1902
Serves 3
Serve in glasses.
Presented as published in 1902. 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
467Calories
23 gProtein
49 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein23 g
Carbohydrates49 g
Fiber0 g
Sugars49 g
Total Fat20 g
Saturated Fat9.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol411 mg
Sodium363 mg
Potassium626 mg
Calcium456 mg
Iron1.8 mg
Magnesium51 mg
Phosphorus526 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A264 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate47 mcg
Choline352 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 304. The excerpt below is the record exactly as published.
SOFT CARAMEL CUSTARD— Take 1 quart of milk, | cup of sugar, 6 eggs, ^ teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.