Savory Custard
From Trinity cook book, 1925
Do not let the water surrounding the moulds boil or the custard will be honeycombed.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 64. The excerpt below is the record exactly as published.
SAVORY CUSTARD One cup beef tea or good stock (chicken or beef), two eggs, one-sixth level teaspoon salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.