German Custard
From Cassell's dictionary of cookery, 1892
Serves 1
Be careful not to let the mixture boil, as it will spoil.
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 83. The excerpt below is the record exactly as published.
German custard, which is made by putting say- four yolks of eggs into a small stewpan, and adding to them a couple of ounces of pounded sugar, some of which before being pounded has been rubbed on a little lemon-peel. Add a glass of golden sherry
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