Bread and Butter Custard
A historical recipe from Made-Over Dishes, by S. T. Rorer.
A historical recipe
Made-Over Dishes, by S. T. Rorer. Project Gutenberg eBook #6978.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Made-Over Dishes, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6978 (https://www.gutenberg.org/ebooks/6978). 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.
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Ingredients
- four tablespoonfuls of sugar
- a pint of milk
- a cup custard
- a spoon handle down
- two eggs
Method
- Beat two eggs, without separating, until light, add four tablespoonfuls of sugar and a pint of milk, mix and add a grating of nutmeg;
- turn into an ordinary baking dish, cover the top with buttered bread, butter side up;
- bake in a moderate oven just as you would a cup custard, until you can put a spoon handle down in the center of the custard and it will come out free from milk.