Custard Cream
From Perfection in baking, 1895
Flavor to taste.
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 15. The excerpt below is the record exactly as published.
Custard Cream. One gallon of milk, one and one-half pint eggs or yolks, two pounds of sugar, two tablespoonfuls of corn starch
Cook this with the app: pantry check, scaling, and the assistant.