vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Custard
From How we cook in Tennessee .., 1906
Serves 2
Good with any kind of fruit.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 139. The excerpt below is the record exactly as published.
Boiled Custard. — Put on one pint of milk to boil, add pinch of salt, tiny lump butter ; beat the yolks of four eggs very light with one cup sugar ; dissolve one tablespoon cornstarch
Cook this with the app: pantry check, scaling, and the assistant.