Lunch
Egg Custard
A turn-of-the-century lunch recipe featuring yolks 2 eggs, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Yolks 2 eggs
- Few grains salt
- 2 tablespoons milk
Historical transcription
Source method
- 1
Beat eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water, and bake until firm; cool, remove from cup, and cut in fancy shapes with French vegetable cutters.
Nutrition pending
No invented nutrition numbers.
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