Syrup Custard
From The Gertrude Bobbitt Circle cook book, 1948
Submitted by Mrs. W. B. Strachan
Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 55. The excerpt below is the record exactly as published.
SYRUP CUSTARD 4 eggs beaten light 2 teaspoons cornstarch dissolv- 1 cup sugar ed in a tiny bit of water l1/2 cup molasses V2 teaspoon nutmeg Lump butter size of an egg 2 tbsps. brandy flavoring
Cook this with the app: pantry check, scaling, and the assistant.