Citron Custard

Name: Citron Custard
Ingredients: two eggs, beaten up very light; one-third cupful of sugar; two cupfuls of milk; a pinch of salt; a sprinkle of nutmeg; thin slices of citron

From Cookery for little girls, 1910

Test for doneness with a knife blade.

Presented as published in 1910. 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 little girls (1910) by Olive Hyde Foster, page 30. The excerpt below is the record exactly as published.

CITRON CUSTARD Citron custard is good summer or winter, served hot or cold. The child should first beat up very light two eggs, then add a pinch of salt, one-third cupful1 of sugar, two cupfuls of milk, and a sprin- kle of nutmeg. Next she must line a baking-dish or individual cups with thin slices of citron

Cook this with the app: pantry check, scaling, and the assistant.