Michigan Custard

Name: Michigan Custard
Yield: 10 servings
Ingredients: five eggs; one cupful of maple sugar; one tablespoonful of flour; a pinch of salt; one-eighth of a nutmeg; two quarts of lukewarm milk

From The national course in home economics, 1917

Serves 10

Mrs. John Irish.

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.

MICHIGAN CUSTARD. Beat five eggs thoroughly, then stir into them one cupful of maple sugar, one tablespoonful of flour, a pinch of salt, one-eighth of a nutmeg. Stir this all into two quarts of lukewarm milk

Cook this with the app: pantry check, scaling, and the assistant.