Caramel Custard
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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 Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 18. The excerpt below is the record exactly as published.
CARAMEL CUSTARD Line a pie plate with nice pastry. For one custard allow one e^gg well beaten, one cup of brown sugar, four teaspoons- ful of milk, one tablespoonful of flour or starch and a piece of butter the size of an ^gg.
Cook this with the app: pantry check, scaling, and the assistant.