Custard With One Egg
From The National home cook book, 1900
As nice as if more eggs were used.
Presented as published in 1900. 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 National home cook book (1900), page 60. The excerpt below is the record exactly as published.
CUSTARD WITH ONE EGG—One egg, scant half teaspoon salt, four tablespoons sugar, one heaping tablespoon flour, ; “small lump butter
Cook this with the app: pantry check, scaling, and the assistant.