Custard Sauce
From The Pattern cook-book, 1890
Serves 1
This sauce can be prepared in advance and served with the 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 Pattern cook-book (1890) by Butterick Publishing Company, page 181. The excerpt below is the record exactly as published.
CUSTARD SAUCE. One pint of milk. Two eggs (yolks). Two table-spoonfuls of sugar. One-quarter tea-spoonful of salt. One tea-spoonful of vanilla. One tea-spoonful of corn-starch
Cook this with the app: pantry check, scaling, and the assistant.