Crumb Custard Pudding

Ingredients

• 1 cup rolled zwieback crumbs
• l/$ cup sugar or honey
• 3 cups hot milk
• 2 eggs
• i cup cold milk
• Vanilla
• A few grains of salt

Method

1. 1

   Pour the hot milk over the crumbs, and set aside for 10 minutes.

2. 2

   Beat the eggs and the sugar together slightly.

3. 3

   Add the vanilla, a few grains of salt, and the cold milk, and mix with the crumbs.

4. 4

   Pour into a well oiled baking pan, and bake slowly until set and a light brown color.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 113. The excerpt below is the record exactly as published.

CRUMB CUSTARD PUDDING I cup rolled zwieback crumbs l/$ cup sugar or honey 3 cups hot milk 2 eggs i cup cold milk Vanilla A few grains of salt

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