Custard

Ingredients

• the pint of milk
• one-half cup cold milk
• Fill six custard cups
• Beat eggs
• sugar
• salt
• nutmeg or lemon flavoring

Method

1. 1

   Scald the pint of milk but do not boil.

2. 2

   Beat eggs and sugar thoroughly.

3. 3

   Add salt and spice or lemon, and the half cup of cold milk, then add the scalding milk.

4. 4

   Fill six custard cups, set them in a pan with hot water, and bake until the custard is well set and lightly browned.

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 13. The excerpt below is the record exactly as published.

nutmeg or lemon flavoring, one-half cup cold milk, extra. Scald, hut not boil, the pint of milk. Beat eggs and sugar very thoroughly. To them add salt and spice, or lemon, and the half cup of’ cold milk, and to this mixture the scalding milk. Fill six custard cups; set them into a pan in which is hot water and bake until the custard is - well set and is lightly browned. PUDDING SAUCES. FRENCH CREAM SAUCE. Heat in a double boiler or chafing- dish, one cup sugar, one pint sweet milk, with a pinch of salt

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