Boiled Custard
From Home dissertations, 1891
Use vanilla bean or peach leaves for flavoring.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 147. The excerpt below is the record exactly as published.
BOILED CUSTARD. Beat the yolks of five eggs and five dessert-spoons of sugar to a froth, and stir into a quart of boiled milk
Cook this with the app: pantry check, scaling, and the assistant.