Custard Royale
From The national course in home economics, 1917
Serves 1
Mrs. Frank Baxter
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 208. The excerpt below is the record exactly as published.
CUSTARD ROYALE. For the custard season two whole eggs with a little white pepper and salt and mix them with two tablespoonfuls of cream; color one-half with a drop or two of carmine
Cook this with the app: pantry check, scaling, and the assistant.