Baked Custard
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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 The Fredericksburg home kitchen cook book (1921), page 25. The excerpt below is the record exactly as published.
Baked Custard. Beat 5 eggs; 5 tablespoons sugar; 1 qt. milk; % teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.