Boiled Custard
From Kentucky receipt book, 1903
Serves 5
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 171. The excerpt below is the record exactly as published.
Boiled Custard. Allow a dessertspoon of sugar to each egg (5 yolks are sufficient for 1 quart of new milk). Beat yolks and sugar together and stir in the milk. Pour into a double boiler to cook. Stir constantly un* til it thickens a little and is cool. Do not let remain too long. Flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.