Thickened Milk (2)
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 534. The excerpt below is the record exactly as published.
an egg in a basin, and pour over it 1 break- fast-cupful of boiling Milk ; add a little vanilla, nutmeg, or lemon-peel to flavour
Cook this with the app: pantry check, scaling, and the assistant.