Gluten Custard

Ingredients

• a quart of boiling milk
• four tablespoonfuls of wheat gluten
• three well-beaten eggs
• a trifle of salt

Method

1. 1

   Stir the wheat gluten into boiling milk and cook until thickened.

2. 2

   When lukewarm, add beaten eggs and salt.

3. 3

   Turn into cups and steam until set.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 93. The excerpt below is the record exactly as published.

Gluten Custard. — Into a quart of boiling milk stir four table- spoonfuls of wheat gluten moistened with a little cold milk. Allow it to cook until thickened. When it is of a lukewarm temperature, add three well-beaten eggs, and a trifle of salt

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