Beef-Tea Custard
From The white ribbon cook book, 1894
Serves 1
Can be served alone or added to beef-tea.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 128. 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 in a cup, add a small pinch of salt, and enough strong beef-tea to half fill the cup
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