Common Baked Custard
From Modern cookery, in all its branches, 1884
Serves 3
Baking time may vary based on oven.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 424. The excerpt below is the record exactly as published.
COMMON BAKED CUSTARD. Mix a quart of new milk with eight well beaten eggs, strain the mixture through a fine sieve, and sweeten it with from five to eight ounces of sugar, according to the taste ; add a small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.