Italian Custard
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 117. The excerpt below is the record exactly as published.
ITALIAN CUSTARD. Italian custard is delicious, and the novice may pre- pare it. Allow one egg to each person; beat the yolka to a cream and add sugar and lemon juice to taste
Cook this with the app: pantry check, scaling, and the assistant.