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Bummer’s Custard

A historical recipe from Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910).

A historical recipe

Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910). Project Gutenberg eBook #78314.

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 Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910). Digitised by Project Gutenberg, eBook #78314 (https://www.gutenberg.org/ebooks/78314). 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

Method

  1. Take half a pound of Roquefort cheese, divide into three equal parts.
  2. Rub up one-third with olive oil, one-third with Worcestershire sauce, and one-third with cognac.
  3. Mix all together until it is of the consistency of custard, and add a dash of cayenne.
  4. This is delicious served on hot toast or crackers.