Nutrina Cream Custard

Ingredients

• ^ oz. of butter
• I egg
• A little flavouring
• ^ oz. of nutrina
• I pint of milk
• I oz. of sugar

Method

1. 1

   Mix the nutrina to a smooth paste with a little of the milk and heat the rest to boiling point.

2. 2

   Pour the prepared nutrina into the hot milk, stirring well, and add butter.

3. 3

   Boil for a few minutes and remove from the fire.

4. 4

   Beat up the egg and sugar together with flavouring and add.

5. 5

   Allow to cool, and serve over stewed rhubarb.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 38. The excerpt below is the record exactly as published.

NUTRINA CREAM CUSTARD. ^ oz. of butter. I egg. A little flavouring. J oz. of nutrina. I pint of milk. I oz. of sugar

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