vegetarianpescatariangluten-freenut-freefish-freeshellfish-free
Virginia Caramel Custard
From Buckeye cookery, 1892
Serves 2
Baking in boiling water prevents scorching.
Presented as published in 1892. 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
628Calories
16 gProtein
79 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein16 g
Carbohydrates79 g
Fiber0 g
Sugars80 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium736 mg
Calcium600 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E1 mg
Vitamin K5.4 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 61. The excerpt below is the record exactly as published.
VirGiniA CARAMEL CUSTARD. To make a baked custard, separate the whites: and yolks of five eggs, beat the yolks well with a quarter of a pound .of sugar, add the well-beaten whites and mix well with a quart of milk. Flavor - and then pour intoa buttered mold.
Cook this with the app: pantry check, scaling, and the assistant.