Boston Cup Custard
From The national course in home economics, 1917
Serves 1
Mrs. Jennie Boyd
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 208. The excerpt below is the record exactly as published.
BOSTON CUP CASTARD. Fake two eggs, one-half coffee-cupful of new milk and a dessert- spoonful of white powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.