Boiled Custard

Name: Boiled Custard
Yield: 6 servings
Ingredients: one quart of sweet milk; the yolks of four eggs; the whites of two eggs; four tablespoonfuls of sugar; flavor with vanilla

From The complete cook book, 1900

Serves 6

Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 117. The excerpt below is the record exactly as published.

BOILED CUSTARD. Let one quart of sweet milk come to a boil; have the yolks of four eggs and the whites of two beaten very 246 The Complete Cook Book. light, with four tablespoonfuls of sugar, and over this pour the hot milk, and stir together; then return it to the stove until it thickens. When cool flavor with vanilla and add the whites of two eggs

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