Beef-tea Custard
From Liverpool School of Cookery recipe book, 1900
The water in the pan should not bubble after the custard is put to steam.
Presented as published in 1900. 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 Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 41. The excerpt below is the record exactly as published.
Beef-tea Custard. J pint beef tea. 1 white. 2 yolks of eggs. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.