Custard, Boiled (cheap)
From Cassell's dictionary of cookery, 1892
Serves 12
Time: Not specified. Sufficient for 12 servings.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 453. The excerpt below is the record exactly as published.
Custard, Boiled (cheap).— Simmer three pints of milk for half an hour in a well-lined saucepan, with lemon or cinnamon to flavour the liquid. Strain it and add a table-spoonful of ground rice or arrowroot smootlily mi.xcd in half a wine-glassful of cold milk. Beat up the yolks of three eggs and add them, with three ounces of sugar
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