Chess Custard
From Durham cook book ..., 1921
Recipe by Mrs. T. L. Bailey.
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 50. The excerpt below is the record exactly as published.
CHESS CUSTARD. Yolks of tAvo eggs, one cup sugar, butter size of an egg. Beat well and cook slowly; when brown take out of the oven and add meringue, flavor with vanilla. — Mrs. T. L. Bailey. CHOCOLATE CUSTARD. One cup milk, one and one-half tablespoonfuls chocolate, yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.