Lemon Custard
From The national course in home economics, 1917
Serves 2
Mrs. Mary Walton.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 207. The excerpt below is the record exactly as published.
LEMON CUSTARD. Grate two lemons, add one-half pound of sugar, one-fourth pound of butter, beaten together to a cream; one pint of milk, two tablespoonfuls of flour, and four eggs
Cook this with the app: pantry check, scaling, and the assistant.