Boiled Custards
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 76. The excerpt below is the record exactly as published.
Boiled Custards. — Put into an enamelled saucepan 1 pint milk, 2 ounces crushed sugar, 3 bitter almonds blanched and pounded, and when hot, but not boiling, pour gently in 3 well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.