Duke’s Custard
From An old-world recipe book, 1908
Presented as published in 1908. 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 An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 6. The excerpt below is the record exactly as published.
Duke’s Custard Drain well from their juice, and then roll in dry sifted Sugar as many Morelia Cherries as will cover the bottom of the dish, pour over them a pint of rich cold boiled Custard. Garnish the edge with Macaroons, or pile upon the Custard some Rose Coloured whipped Cream flavoured v/ith Brandy. Sugar, 2 or 3 oz.
Cook this with the app: pantry check, scaling, and the assistant.