Chicken Custard
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 860. The excerpt below is the record exactly as published.
Chicken Custard Make in the same way as Fish Custard (Recipe 2525), adding 1 large table-spoonful raw pounded and sieved chicken to the custard instead of the fish. Serve with small fingers of buttered toast or with a little good gravy
Cook this with the app: pantry check, scaling, and the assistant.