Custards
From The complete Indian housekeeper & cook, 1898
This recipe allows for various shapes and flavors.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 186. The excerpt below is the record exactly as published.
Custards. — Beat the meat of a raw chicken or rabbit, pheasant, 01 mutton, or beef to a pulp and rub it through a sieve several times. To every unit of pulp add 2 units of pure milk or thin cream. Mi.\ thoroughly, and rub through the sieve again. Butter small moulds
Cook this with the app: pantry check, scaling, and the assistant.