Boiled Custard
From The Central cook book, 1924
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 50. The excerpt below is the record exactly as published.
Boiled Custard 1 quart milk. 3 eggs. 1 cup sugar. 1 tablespoon of cornstarch. Fiavoring
Cook this with the app: pantry check, scaling, and the assistant.