Custard Without Milk
From The National home cook book, 1900
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 WITHOUT MILK—Use three eggs to a pie if _ you have them (two will do) and take hot water (not hot enough to cook the eggs); beat up your eggs same as if you — had milk and mix eggs and water together. Fill your crust same as if you had milk and then add to each pie a lump J of butter the size of a waln
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