Buttermilk Custard
From A lady of good taste, 1954
When the custard is cooked it may be poured into a slightly cooled prebaked pie shell.
Presented as published in 1954. 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 A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 31. The excerpt below is the record exactly as published.
Buttermilk Custard 1 tablespoon butter 2 egg whites, beaten 2 tablespoons flour 1 cup buttermilk 1 Cup sugar pinch soda 2 egg yolks, beaten
Cook this with the app: pantry check, scaling, and the assistant.