Oswego Boiled Custard
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 76. The excerpt below is the record exactly as published.
Oswego Boiled Custard. — 2 tablespoonfuls of Kingsford’s Pre- pared Com to 1 quart milk ; mix the corn with a little milk, and flavour to taste with any of Langdale’s flavouring essences. Beat up 2 eggs. Heat the remainder of the milk to near boiling ; then add the mixed corn, the eggs, 4 tablespoonfuls of sugar, a little butter
Cook this with the app: pantry check, scaling, and the assistant.