Custard Sauce

Ingredients

• one pint of milk
• two eggs
• three yolks left from the pudding
• one-third of a cupful of sugar
• one-eighth of a teaspoonful of salt
• half a teaspoonful of vanilla

Method

1. 1

   Beat the eggs, sugar, and salt together.

2. 2

   Add half a cupful of the milk, and put the remainder on the stove in a double-boiler.

3. 3

   When it begins to boil, pour it over the egg mixture, and stir well.

4. 4

   Cook in the double-boiler, stirring until it thickens, about five minutes.

5. 5

   Pour into a bowl or pitcher, add vanilla, and stir until cool.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 342. The excerpt below is the record exactly as published.

custard sauce around the pudding. Sauce. • — For one pint of sauce use a pint of milk, two eggs, besides the three yolks left from the pudding, one- third of a cupful of sugar, one-eighth of a teaspoonful of salt, and half a teaspoonful of vanilla

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