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Veal Custard
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake the custard is fifteen to twenty minutes.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2120. The excerpt below is the record exactly as published.
Veal Custard.— Break three fresh eggs into a bowl, take out the specks, and beat them tin light. Stir into them gradually half a pint of boiling veal gravy, add a seasoning of salt and cayenne, a pinch of powdered mace, and a tea-spoonful of lightly-grated lemon-rind. Butter some cups
Cook this with the app: pantry check, scaling, and the assistant.