Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Plain Boiled Custard and Float
From Fruit recipes, 1907
Serves 2
Custard may be baked in cups or one dish in an outer vessel of water.
A modern interpretation · AI-generated from the original record
Ingredients
- each quart of milk
- four or five eggs
- three tablespoons of sugar
- a tablespoon of sugar
Method
Beat the sugar with the yolks of the eggs before adding the milk.
Whip the whites separately with sugar for meringue or mix into the custard.
Cook just under boiling point.
Nutrition per serving
532Calories
29 gProtein
48 gCarbs
25 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 9. The excerpt below is the record exactly as published.
PLAIN BOILED CUSTARD AND FLOAT To each quart of milk allow four or five eggs and three tablespoons of sugar, beating the sugar with the yolks of the eggs before adding the milk. The whites may be whipped separately with a tablespoon of sugar
Cook this with the app: pantry check, scaling, and the assistant.