Baked Custard Pudding
From À la mode cookery, 1902
The tart-dish should be lined with puff paste.
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 À la mode cookery (1902) by Harriet Anne de Salis, page 77. The excerpt below is the record exactly as published.
Baked Custard Pudding Warm half a pint of milk, whisk two whole eggs together ; pour the milk to them, stirring all the while. Pour this custard into the dish, grate a little nutmeg over the top, and bake in a slow oven for half an hour. The tart-dish should be lined at the edges with a little puff paste
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