Lemon Custard Sauce
From Healthful cookery, 1904
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 87. The excerpt below is the record exactly as published.
Lemon Custard Sauce. — 1 quart rich milk, yolks of 6 eggs. Flavor with lemon, and sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.