Baked Custard

Ingredients

• Beat 4 eggs slightly
• add >4 cup sugar
• }^ teaspoon salt
• add i quart milk
• a few gratings of nutmeg

Method

1. 1

   Beat eggs, add sugar, salt, nutmeg, and milk.

2. 2

   Strain into buttered cups, set in hot water, and bake until firm.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 16. The excerpt below is the record exactly as published.

BAKED CUSTARD Cream of Tomato Soup In a saucepan melt 3 tablespoons butter and to it add 3^ tablespoons flour; stir to a smooth paste, then add 2 cups canned tomatoes, gradually blending with the flour mixture ; now add }i teaspoon soda, i teaspoon salt and a slice of onion. Return to the fire and cook 5 minutes ; strain and cool. When cold add ij^ cups cold milk, heat and serve. Broiled Skirt Steak Have the butcher make "rosettes" of strips of skirt steak, or else make them at home by rolling up a strip of meat about 2 inches wide and 3 or 4 inches long, fastening with a skewer for a handle ; now proceed according to directions given in Lesson i for broiling sirloin steak. Creamed Potatoes Cut plain boiled potatoes into J^-inch cubes suflticient to fill lyz cups; heat in i cup white sauce. 26 LESSONS IN COOKING White Sauce In a saucepan melt 2 tablespoons butter ; to it add 2 table- spoons flour ; when mixed to a smooth paste, add gradually I cup of milk; return to the fire, cook, stirring constantly, until the mixture thickens ; boil a few minutes to thoroughly cook the starch, taking care, however, that it does not scorch. Add the diced potatoes, heat well and serve. Baked Custard Beat 4 eggs slightly ; add >4 cup sugar, }^ teaspoon salt and a few gratings of nutmeg; beat well and add i quart milk

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