Silver and Gold Custards
From The home science cook book, 1902
Serve white custards with yellow around them.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 72. The excerpt below is the record exactly as published.
Silver and Gold Custards. Beat the whites of four eggs slightly with one- fourth cup of sugar, add a speck of salt and a few drops of almond or vanilla extract, and one pint of scalded milk. Strain into molds and steam or bake in a moderate oven till firm. Scald another pint of milk and add to the beaten yolks of four eggs, cook till it begins to thicken, and add one-fourth cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.