Cup Custard

Ingredients

• 1 dessertspoonful of white pounded sugar
• 1 breakfast-cupful of new milk
• 1 egg well beaten

Method

1. 1

   Stir sugar into milk, add beaten egg, pour into a breakfast cup, and bake until set, about ½ hour.

2. 2

   Turn out onto a plate and serve alone or with stewed fruit.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 92. The excerpt below is the record exactly as published.

Cup Custard. — Stir 1 dessertspoonful of white pounded sugar into | breakfast-cupful of new milk ; add 1 egg well beaten

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