Custard Sauce
From Domestic cookery, 1886
Presented as published in 1886. 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 Domestic cookery (1886) by H. M. Young, page 53. The excerpt below is the record exactly as published.
CUSTARD SAUCE. 1 egg i pint milk A pinch of salt 1 teaspoonful sugar A few drops of flavouring
Cook this with the app: pantry check, scaling, and the assistant.