vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Soft Caramel Custard
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
Presented as published in 1880. 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
Sodium655 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 154. The excerpt below is the record exactly as published.
Soft Caramel Custard. One quart of milk, half a cupful of sugar, six eggs, half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.