Custard Pudding
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
This is a rich but not expensive pudding.
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 59. The excerpt below is the record exactly as published.
pint sweet milk ; mix corn starch and part of milk to a smooth paste, add lemon and sugar, 't^^ well beaten and the rest of the milk. Line a jelly tin with a rich puff paste one- fourth inch thick, pour custard in , and bake until done ; beat whites to a stiff froth, with two tablespoon- fuls of sugar, spread over the top, return to oven and brown ; serve with whipped cream
Cook this with the app: pantry check, scaling, and the assistant.