Baked Custard
From Boston Cooking-School cook book, 1896
Serves 6
To test, insert knife in custard; if knife comes out clean, custard is done.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 220. The excerpt below is the record exactly as published.
BAKED CUSTARD 3 cups scalded milk V6 cup sugar 6 egg yolks or 3 eggs 14 teaspoon salt Few gratings nutmeg
Cook this with the app: pantry check, scaling, and the assistant.