Plain Custard
From Cookery, 1897
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 42. The excerpt below is the record exactly as published.
Plain Custard.— Beat up two whole eggs. Whilst still whisking, pour in gradually one pint of fresh 104 COOKERY. milk, sugar to taste, and any kind of desired flavour- i
Cook this with the app: pantry check, scaling, and the assistant.