Dessert
Cinnamon custard
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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.
- Bring a quart of milk to the boiling point.
- Add a saltspoon of salt, a piece of cinnamon stick and three ounces of sugar.
- Strain, and when cold mix with two or three well-beaten eggs.
- Pour into a pudding-dish and cover the top of the dish with slices of brown bread, buttered on both sides and cut in triangular pieces.
Historical transcription
Source method
- 1
Bring a quart of milk to the boiling point. Add a saltspoon of salt, a piece of cinnamon stick and three ounces of sugar. Strain, and when cold mix with two or three well-beaten eggs. Pour into a pudding-dish and cover the top of the dish with slices of brown bread, buttered on both sides and cut in triangular pieces. Bake in a slow oven and serve with hot sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.