Custard Sauce
From The handy dictionary of cookery, 1890
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 38. The excerpt below is the record exactly as published.
Custard Sauce. Place two well-beaten eggs in a bowl, with a tablespoonful of sugar, a little grated nutmeg; pour over them three- quarters of a pint of boiling mil
Cook this with the app: pantry check, scaling, and the assistant.