Custard Pudding
From A year's cookery, 1880
Serves 1
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 352. The excerpt below is the record exactly as published.
Custard Pudding. — Boil half a pint of milk with a bruised laurel leaf, and pour it, when boiling, upon a well-beaten egg. Sweeten with two good-sized lumps of sugar
Cook this with the app: pantry check, scaling, and the assistant.