Rose Custard (a French recipe)
From Cassell's dictionary of cookery, 1892
Serves 3
A delicate custard.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1602. The excerpt below is the record exactly as published.
Rose Custard (a French recipe). — BoU a i:)int of good milk ; when it boils up, set it on one side of the fire, and sweeten to taste, adding some essence of rose and a little carmine in powder by way of colouring, ^\'~hilst this in- fusion is going on, take the yolks of eighteen or twenty eggs
Cook this with the app: pantry check, scaling, and the assistant.