Baked Custard
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
A knife will come out clear when done.
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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 160. The excerpt below is the record exactly as published.
Baked Oustard Let one quart of milk come to a boil. Cool the milk a little, pour it gradually over six well-beaten eggs, stir- ring aU the while. Add a pinch of salt and sugar to taste. Pour into a deep pan. Grate nutmeg thick over the top
Cook this with the app: pantry check, scaling, and the assistant.