Savory Custard with Beef-Tea
From The girl's own cookery book, 1882
Serve hot or cold. Avoid boiling the water too fast to prevent holes in the custard.
Presented as published in 1882. 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 The girl's own cookery book (1882) by Phillis Browne, page 77. The excerpt below is the record exactly as published.
the yolks of two eggs and the white of one, beat them well, put with them a quarter of a pint of strong beef-tea, and season with a little salt. Butter a small jar or basin, Cookery for Invalids. 117 and pour in the custard. Tie some paper, slightly buttered
Cook this with the app: pantry check, scaling, and the assistant.