Dessert
Custard filling
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.
- Put two cupfuls of milk into a double boiler and bring to the boiling point.
- Moisten two tablespoonfuls of corn-starch in a little cold milk.
- Beat the yolks of four eggs very light and add one-half cupful of sugar;
- Stir this mixture with the boiling milk and let it cook long enough for the corn-starch to be thoroughly cooked.
Historical transcription
Source method
- 1
Put two cupfuls of milk into a double boiler and bring to the boiling point. Moisten two tablespoonfuls of corn-starch in a little cold milk. Beat the yolks of four eggs very light and add one-half cupful of sugar; then the corn-starch. Stir this mixture with the boiling milk and let it cook long enough for the corn-starch to be thoroughly cooked. Flavor when almost cold.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.