Baked Custard
From Harper's cook book encyclopædia, 1902
Serves 5
Care is needed to avoid overcooking.
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.
Baked Custard. — Beat the yolks of four fresh eggs for at least half an hour; add 5 ozs. of pulverized white sugar, then stir into the sugar and eggs one quart of rich, new milk, cold. Add a teaspoonful of distilled rose- wate
Cook this with the app: pantry check, scaling, and the assistant.