Caramel Custard
From Durham cook book ..., 1921
Recipe by Mrs. E. E. Bernard.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 51. The excerpt below is the record exactly as published.
CARAMEL CUSTARD. Cream together one cup butter, one cup sugar, add five eggs (beaten separately), one full cup pressed damson preserves (removing the seed.) Beat all together very light, and season with a tablespoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.