Custard Biscuit
From The new practical housekeeping, 1890
Serves 6
Can add fruit puree for flavor.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 303. The excerpt below is the record exactly as published.
Custard Biscuit — Beat well eight yolks of eggs, with teacup and a quarter sugar, a very little salt and one pint cream. Stir over the fire until slightly thickened. Flavor with either vanilla pow- der, the almond or lemon extract or coffee or chocola
Cook this with the app: pantry check, scaling, and the assistant.