Baked Custard Pudding

Name: Baked Custard Pudding
Ingredients: six eggs; each pint of milk; a slight dusting of flour or cornflour; any flavouring liked

From The book of plain cooking, 1904

Serve cold.

Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 44. The excerpt below is the record exactly as published.

Baked Custard Pudding Allow six eggs to each pint of milk. Beat the yolks and whites separately. Then beat together, adding a slight dusting of flour or cornflour, and any flavouring liked

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