Baked or Steamed Custards
From The home science cook book, 1902
Use the same proportions for a custard pie.
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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 71. The excerpt below is the record exactly as published.
Baked or Steamed Custards. For each pint of hot milk beat two or three eggs, mix with one-fourth cup of sugar, and add to the milk with a little salt and flavoring
Cook this with the app: pantry check, scaling, and the assistant.