Baked Custard
From Buckeye cookery, 1892
Serves 6
Presented as published in 1892. 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 Buckeye cookery (1892), page 59. The excerpt below is the record exactly as published.
Eight well-beaten eggs, leaving two whites for the top, three pints ~ milk; sweeten and flavor to taste ; bake for two hours in a slow oven. Beat the reserved whites to stiff froth with two table-spoons sugar
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