Baked Custard
From Scientific cooking with scientific methods, 1911
Serves 6
You can bake this in custard cups if you desire.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 110. The excerpt below is the record exactly as published.
Baked Custard. 4 cups scalded milk. V2 cup sugar. 6 eggs, beaten slightly. 2 teaspoons vanilla. Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.