Maple Custard
From The Rural cook book, 1907
Serves 4
A delicious cup-custard can be made by including egg whites in the custard and omitting cornstarch.
Presented as published in 1907. 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 Rural cook book (1907), page 47. The excerpt below is the record exactly as published.
Maple Custard. — Scald one pint of rich milk in a double boiler and when hot add a tablespoonful of cornstarch mixed with one-third of a cupful of cold milk. Just before taking from the fire add two table- spoonfuls of fine-shaved maple sugar and the beaten yolks of three eggs. Stir until smooth, adding when cool a pinch of salt and half a tea- spoonful of vanill
Cook this with the app: pantry check, scaling, and the assistant.