Macaroon Custard
From The encyclopaedia of practical cookery, 1892
Serves 6
Be careful not to curdle the eggs.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 424. The excerpt below is the record exactly as published.
Macaroon Custard.— Crush plenty of Macaroons with half their quantity of ratafias ; beat the yolks of six e<ws together with 1 J pints of cream, sweeten to taste with caster sugar, and flavour with any essence liked
Cook this with the app: pantry check, scaling, and the assistant.