Soft Custard with Corn-Starch
From The Pattern cook-book, 1890
Serves 1
Custard with corn-starch is easy to make with little risk of breaking.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 211. The excerpt below is the record exactly as published.
SOFT CUSTARD WITH CORN-STARCH. One pint of milk. Two eggs (yolks). One-half cupful of sugar. One table-spoonful of corn-starch. One tea-spoonful of vanilla. One-quarter tea-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.