Beef Tea Custard
From The Ideal cook book, 1899
Serves 1
Can be served hot or cold, or added to beef tea.
Presented as published in 1899. 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 Ideal cook book (1899) by Anne Clarke, page 145. The excerpt below is the record exactly as published.
Beef Tea Custard. ‘This may be served alone either hot or cold, or a few small pieces can be put in a cup of beef tea, which is thus transferred into a kind of soupe royale. Beat up an egg inacup,adda small pinch of salt, and enough strong beef tea to half fillthe cup
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