Cheap and Excellent Custard
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Marbles boiled in custards will prevent burning.
Presented as published in 1900. 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 frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 7. The excerpt below is the record exactly as published.
Cheap and Excellent Custard. Boil three pints of new milk, with a bit of lemon peel, a bit of cinnamon, two or three bay leaves, and sweeten it, mean¬ while rubdownalargespoonfulof rice flourinto a cup of cold milk, and mix with it two yolks of eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.