Burnt Custard
From Virginia Cookery-book, 1884
Serves 4
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 102. The excerpt below is the record exactly as published.
Burnt Custard. A bowl of boiled custard is said to be burnt when, in- stead of being garnished with syllabub, the whites of eggs left out in making it are whipped up until they stand alone, sweetened with a table-spoonful of powdered sugar VIRGINIA COOKERY-BOOK. 215 allowed to each e^^ and a flavoring of vanilla or lemon- juice
Cook this with the app: pantry check, scaling, and the assistant.