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Baked Custard

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: Housekeeping in Old Virginia, by Marion Cabell Tyree (1878); A little cook book for a little girl, by Caroline French Benton (1905); A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911); The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893).

Source and licence

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Scald eight teacups milk.
  2. (Be careful not to boil it.) After cooling, stir into it eight eggs and two teacups sugar.
  3. Bake in a dish or cups.
  4. Set in a stove pan and surround with water, but not enough to boil into the custard cups.
  5. An oven for baking puddings is the right temperature.
  6. Bake when the custard is set, which will be in twenty minutes.--Mrs.
  7. J.
  8. J.
  9. A.