Granose Fruit Custard
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 90. The excerpt below is the record exactly as published.
ranose Finiit Custard.— Take two slightly heaping cups of granose, two cups of milk, two tablespoonfuls of sugar, and two eggs. Add the yolks of the eggs, with the sugar and the gra- nose, to the milk; beat lightly for a few minutes; then add the well-beaten white and one cup of canned or stewed cherries
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