Plain Boiled Custard
From Household hints, 1881
Take a little out on a saucer, let it cool, and you can judge from that how long to keep it in the hot water.
Presented as published in 1881. 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 Household hints (1881) by Emma Whitcomb Babcock, page 29. The excerpt below is the record exactly as published.
Plain boiled custard: To one quart of milk add four well-beaten eggs ; sugar to taste ; flavor with lemon or vanilla
Cook this with the app: pantry check, scaling, and the assistant.