Economy Custard

Ingredients

• 1 pint milk
• 2 level teaspoonsful cornflour
• 1 egg

Method

1. 1

   Mix cornflour with 4 cupfuls of cold milk, boil the rest of the milk, stir in cornflour, and boil for 2 minutes.

2. 2

   Stir in the egg well beaten while cornflour is still hot.

Nutrition per serving

As published

This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 13. The excerpt below is the record exactly as published.

ECONOMY CUSTARD.—1 Sint milk, 2 level t spoonsful cornflour, l egg. Mix cornflour with 4 cup- ful cold milk, boil rest of milk, stir in cornflour; boil for2mins. Stirin e88: well Denton: while cornflour is still hot. 5 ees SNOW PUDDING Tee: gelatine: 1 cup. sugar, 3 eggs, 1 pint boiling water, juice of 1 lemon, Dissolve gelatine im boiling water to which has been added sugar and lemon juice; mix welland set tocool. Beat whites of eggs to stiff froth, and when jelly begins to thicken beat all together ; when thoroughly mixed, pour i mould. Serve with custard Bia with vee of Pete with lemon. : SF UNKET. a quart oie 1 Rennet . chocolate or 1 tablespoon cocoa, lrops of. vanilla, 1 dessertspoon sugar. Mix cocoa with 4 cup milk and allow to just ng point ; add to the remainder of milk and unket tablet which has been dissolved in teaspoon cold O° set. 5: GER PUDDING. p flour, 1 cup suet, 1 teaspoonful ground ginger, H spoon carbonate of ‘soda, 2 tablespoonsful sugar, 4 cup warm treacle and little. milk. Dissolve the carb. of soda in a little warm milk, mix all together; put in’ ‘greased basin and steam 3 hrs. Serve with custard or sweet sauce. ie GROUND RICE PUDDING. ——Put 2 tablespoons- ul ground rice into pan, mix it with little milk; add . remainder of 1 pint milk, salt, and flavouring. Allow to boil about 7 mins., ‘then remove from fire. Add 1 egg

Cook this with the app: pantry check, scaling, and the assistant.