Jelly Custard
From Raleigh recipe book, 1925
Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 28. The excerpt below is the record exactly as published.
JELLY CUSTARD 4 eggs 1 cup butter 1 cup sugar 1 cup jelly
Cook this with the app: pantry check, scaling, and the assistant.