Boiled Custards
From The economical cook book, 1905
Serves 3
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 97. The excerpt below is the record exactly as published.
Boiled Custards. Beat the yolks only of eight eggs, and stir in them gradually a quart of new milk, and add sugar to your taste ; put the cus- tard in a farina-kettle, and set it over the fire ; stir it until it thickens sufficiently to stick to the spoon ; then flavor with two teaspoonsfiil of the extract of vanilla or peach-wate
Cook this with the app: pantry check, scaling, and the assistant.