Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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
- 3 cups scalded milk
- 3 well beaten eggs
Directions
1
Melt y2 cups of sugar in an omelet pan, letting cook until delicate brown color. Have ready 3 cups scalded milk, add the caramel to it, then when the sugar is dissolved, pour the mixture over 3 well beaten eggs; flavor to taste and strain into a buttered dish. Bake until set in a moderate oven. Having the dish containing the custard set into another dish of hot water. Serve hot or cold.
By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog] ·
Recipe sourced from
internet_archive