Baked Honey Custard

Ingredients

• 2 cups milk
• 3 eggs
• 1/4 cup honey
• 1/2 teaspoon powdered cinnamon
• 1/4 teaspoon salt

Method

1. 1

   Scald milk, beat eggs slightly.

2. 2

   Add honey, milk, cinnamon and salt.

3. 3

   Bake in custard cups set in a pan of water.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 206. The excerpt below is the record exactly as published.

3/4 teaspoon salt 1 cup molasses 2 teaspoons ginger 2 tablespoons shortening 1 egg (omitted if desired) Sift together the dry ingredients. Combine the milk, molasses, melted shortening and beaten egg. Add the liquid ingredients to the dry. Stir well. Bake in moderate oven. Two cups of buckwheat flour may be substituted for the corn- meal and flour in the above recipe. This will have the charac- teristic flavor of buckwheat. If it is too strong use only 1 cup of buckwheat and 1}/$ cups of white flour. Two and a half cups of rye flour may also be substituted. In using rye and white flour a larger quantity is necessary because these flours absorb less liquid than do the cornmeal and buckwheat. ,> 26 FOOD ECONOMY PUDDINGS OATMEAL PUDDING Try one when you have a light dinner or supper Oatmeal Betty or Brown Pudding 2 cups cooked oatmeal V^ teaspoon cinnamon 4 apples cut up small 2 cups cooked oatmeal 1/2 cup raisins 1/2 cup molasses Vi cup sugar 1/2 cup raisins Mix and bake for Yi hour. Serve hot or cold. Any dried or fresh fruits, dates, or ground peanuts may be used instead of apples. Either will serve 5 people. BAKED HONEY CUSTARD 2 cups milk Vs teaspoon powdered cinnamon 3 eggs

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