Baked Custard

Ingredients

• 4 c. milk
• 4 eggs
• i c. sugar
• i ts. salt
• i ts. nutmeg

Method

1. 1

   Scald the milk.

2. 2

   Beat the eggs slightly.

3. 3

   Add the sugar, salt, and nutmeg, and beat the eggs again; pour on the scalded milk, stirring the mixture while pouring in the milk.

4. 4

   Strain the mixture into buttered custard cups.

5. 5

   Put the cups into a pan of water in a moderate oven and let the custard cook until it is firm, or until a knife put into the center of the custard comes out clean, or, steam the custards in a steamer.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 28. The excerpt below is the record exactly as published.

4 eggs 4 tbs. milk i ts. salt Spk. pepper 2 tbs. butter 1 ts. chopped pars- ley (if desired) RECIPE 91. Digitized by Google EGGS . 75 i 0. chopped ham, in balls the size of yolks and surround them chicken, or other with the halved whites. meat I ts. salt Spk. pepper RECIPE 94. 4 large slices GOLDENROD EGGS Arrange the toast on a platter. Keep buttered toast, cut it hot. Remove the shells from the eggs, diagonally chop the whites fine and put the yolks into 2 c. medium white a strainer. Make medium white sauce, add the chopped whites to the sauce and pour it over the toast. Then press the yolks through the strainer, over the white sauce and toast. sauce 2 hard-cooked eggs RECIPE 95. 4 c. milk 4 eggs i c. sugar i ts. salt i ts. nutmeg RECIPE 96. 2 c. scalded milk 2 eggs 4 tbs. sugar Spk. salt i ts. vanilla RECIPE 97. 2 eggs i ts. salt Spk. pepper BAKED CUSTARD

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