Apple Custard
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 99. The excerpt below is the record exactly as published.
Apple Custard. Pare, core, cook and strain tart apples, having one and one-half cups of the strained apples. Add one- third cup sugar, yolks three eggs, and two tablespoons cream
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