vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Peach Custard
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 107. The excerpt below is the record exactly as published.
Peach Custard. — One table-spoon- ful of corn-starch, mixed smooth in a little cold water ; add to this half a cup- ful of sugar and a piece of butter the size of a walnut. When mixed, put in a stewpan and pour on a pint of boiling water ; stir in the yolks of two eggs, beaten light, and cook until thick. When cold, add half a dozen peaches peeled and minced quite fine
Cook this with the app: pantry check, scaling, and the assistant.