Boiled Custard

Name: Boiled Custard
Yield: 1 servings
Ingredients: three teacupfuls of cream; three of new milk; the peel of half a lemon; the yolks of four eggs; a little sugar

From Mrs. Roundell's Practical cookery book, 1898

Serves 1

Custards will keep several days and should be made overnight.

Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 330. The excerpt below is the record exactly as published.

Boiled Custard. — ( Family Recipe.) — Take three teacupfuls of cream and three of new milk, boil it with the peel of half a lemon, and set it aside to get cold. Break up the yolks of four eggs and put them into the cream with a little sugar

Cook this with the app: pantry check, scaling, and the assistant.