Custard Sauce

Ingredients

• 1 oz. either corn flour, potato flour, arrowroot or a mixture of all
• 1 pint boiling milk
• 1 oz. sugar
• a pinch of salt
• flavour essence

Method

1. 1

   Mix the flour and egg colouring with a tablespoonful of milk until smooth.

2. 2

   Boil the remainder of the milk with the sugar and pour over the flour mixture, stirring all the time.

3. 3

   Add a pinch of salt and flavouring essence.

4. 4

   Stir until well mixed, and serve hot or cold.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 12. The excerpt below is the record exactly as published.

Custard Sauce Materials.—1 02, either corn flour, potato flour, arrowroot or a mixture of all, suffi- — cient egg colour to give the desired colour — (egg colouring is sold by most grocers), — 1 pint boiling milk, 1 oz. sugar, flavour essence, a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.