Recipes > Miscellaneous Recipes > Egg Custard
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.
Print recipe/article only
The Boston Cooking-School Cook Book (1896).
Vintage Recipes © 2006-2013 LM Bornath | Border courtesy of The Inspiration Gallery