Rusk Panada with Custard
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 302. The excerpt below is the record exactly as published.
Rusk Panada with Custard. — Crumble some rusks, or use freshly-made breadcrumbs dried. Steep the crumbs in hot water till they have absorbed it. Simmer the crumbs in a little more water. Make a thin custard with the yolk of an egg and a little new milk
Cook this with the app: pantry check, scaling, and the assistant.