Custard without Eggs
From Cassell's dictionary of cookery, 1892
Serves 4
Time: three minutes to boil. Sufficient for one pint.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 455. The excerpt below is the record exactly as published.
Custard-without Eggs.— Mix one large table-spoonful of groimd rice or corn flour with a httle cold milk. Flavour a pint of milk
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