Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Cook 3/4 cup of sugar in a small sauce-pan over the fire,
until the sugar melts and becomes light brown in color. Lift the
pan from the fire occasionally, to prevent burning. Add very
carefully, as the mixture will steam up to some height, about 1/4
cup of boiling water, and let stand in a hot place, until the
caramel on the spoon and dish is melted. Beat 4 whole eggs and
8 yolks with 1/2 teaspoonful of salt. Add 1/2 cup of sugar, and
beat again. Then add 1 quart of milk and the caramel, and strain
into a mould. Bake, standing in a pan of hot water on heavy
folds of paper, until a knife, cut down into the center, comes out
holding no uncooked mixture. When cold, pass a knife between
the mould and custard, and turn onto a serving-dish. Half
instead of 3/4 cup of sugar will give enough caramel flavor to
suffice the taste of some.