Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three tablespoonfuls to flavor the custard
- 5 tablespoonfuls of sugar makes it quite sweet
- a cupful of sugar in a saucepan
- a spoonful of vanilla together
- 5 eggs
- 1 small teaspoon of sugar to each egg
Directions
Sent by MRS. ROBERT W. STUART, NEW YORK CITY, N. Y.
_Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott, “Dipple,” Ardmore, Pa._
1 qt. of milk, 5 eggs, 1 small teaspoon of sugar to each egg. Put a cupful of sugar in a saucepan with a little water. Let it cook until it becomes a dark brown and is very thick. Cover mould with this and let it harden, keeping out two or three tablespoonfuls to flavor the custard. Beat eggs, sugar and a spoonful of vanilla together, add milk, all but about ½ a cupful, to which add the caramel for flavoring. Put this milk with caramel in saucepan. Boil it to give it a flavor, add eggs, milk, etc. Put all in the mould and bake in a pan of water. To tell when sufficiently cooked put a knife in, and when the custard does not adhere, it is cooked. 5 tablespoonfuls of sugar makes it quite sweet, so the cook should judge partly how much to use.