Baked Custard

Ingredients

• 4 eggs
• 1/4 t. salt
• 1/2 c. sugar
• 4 c. scalded milk
• Few gratings nutmeg

Method

1. 1

   Beat eggs slightly, with fork.

2. 2

   Add sugar and salt and pour on slowly, scalded milk.

3. 3

   Pour into mold and set in pan of hot water.

4. 4

   Sprinkle with nutmeg and bake in a slow oven until firm, which may be determined by running a silver knife through custard; if knife comes out clean, custard is done.

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 3. The excerpt below is the record exactly as published.

Baked Custard POTATO SALAD 6 medium sized boiled potatoes 1 c. finely cut celery Yz onion (chopped finely) 1 c. dressing No. 1 Salt to taste 1. Cut cold boiled potatoes into one-half inch cubes. 2. Add cut celery and chopped onion. 3. Add dressing and mix carefully so as not to break potatoes. 4. Arrange on lettuce leaves. 5. Green pepper, parsley or hard boiled egg may be added to the salad or used as a garnish. Onion may be omitted. 6. In season, cucumber may take the place of celery. BAKED CUSTARD 4 eggs 14 t. salt Yt. c. sugar 4 c. scalded milk Few gratings nutmeg

Cook this with the app: pantry check, scaling, and the assistant.