vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Custard, or Mock Cream
From Original White House Cookbook, 1887
Serves 2
A good substitute for ice cream, served very cold.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 221. The excerpt below is the record exactly as published.
BOILED CUSTARD, OR MOCK CREAM. Take two even tablespoonfuls of cornstarch, one quart of milk, three eggs, half a teaspoonful of salt and a small piece of butter ; heat the milk to nearly boiling and add the starch, previously dissolved in a little cold milk ; then add the eggs well beaten with four tablespoonfuls of powdered sugar
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