Orange Custard
From 365 desserts, 1900
Presented as published in 1900. 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 365 desserts (1900) by Harriet Schuyler Nelson, page 3. The excerpt below is the record exactly as published.
Orange Custard. Scald 1 pint of milk. Beat the yolks of 3 eggs light with ^ of a cup of granulated sugar. Slowly pour the milk on the eggs beating all the while, and when well mixed put back into the farina boiler with chippings of the rind of the orange. Cook for 2 min- utes or until smooth and thick, stirring con- stantly. Add the juice of two oranges
Cook this with the app: pantry check, scaling, and the assistant.