Custard Sauce
From The handy dictionary of cookery, 1890
Serve with pudding.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 80. The excerpt below is the record exactly as published.
custard sauce : — Beat two eggs with a tablespoonful of sugar, and pour over them half a pint of boiling milk
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