Custard of Yolks of Eggs
Ingredients
Directions
1 pt. milk 2 tablespns. sugar yolks of 3 eggs
Follow directions for boiled custard. The custard may be served with an uncooked meringue of the whites of the eggs, sprinkled with chopped candied cherries or dotted with jelly.
By Evora Bucknum Perkins.
Recipe from a historical cookbook (Project Gutenberg).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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