Boiled Custard
From Durham cook book ..., 1921
Recipe by Miss Jexxie Belvix.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 52. The excerpt below is the record exactly as published.
BOILED CUSTARD. One cup milk, one and one-half teaspoonfuls sugar, pinch of salt, yolk of one egg, one-fourth teaspoonful llavoring
Cook this with the app: pantry check, scaling, and the assistant.