Apricot Custard
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 103. The excerpt below is the record exactly as published.
Apricot Custard. — Line a pie-dish with a good short crust and then spread smoothly at the bottom a layer of apricot marmalade about an inch in thickness, and pour over it a cus- tard made of a pint of new milk, three eggs, and a teaspoonful of ground rice, a little sugar, and four drops of the essence of almonds
Cook this with the app: pantry check, scaling, and the assistant.